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T. K. Basaran
University of Massachusetts Amherst
CreamingChemistryEmulsionChromatographyMolecular diffusion
2Publications
2H-index
43Citations
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Publications 2
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#1T. K. Basaran (UMass: University of Massachusetts Amherst)H-Index: 2
#2John N. Coupland (UMass: University of Massachusetts Amherst)H-Index: 35
Last. D. Julian McClements (UMass: University of Massachusetts Amherst)H-Index: 116
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Measurements of the velocity of ultrasound through a sample as a function of diffusion distance were used to study molecular diffusion of sugars through biopolymer solutions. A 1 wt% xanthan solution was prepared which consisted of a lower layer containing no sucrose, and an upper layer containing sucrose (10, 20, 30, or 40 wt%). The velocity of ultrasound through the biopolymer solutions was measured as a function of sample height and time, and then converted into sucrose concentration-distance...
16 CitationsSource
#1T. K. Basaran (UMass: University of Massachusetts Amherst)H-Index: 2
#2K. Demetriades (UMass: University of Massachusetts Amherst)H-Index: 9
Last. D. Julian McClements (UMass: University of Massachusetts Amherst)H-Index: 116
view all 3 authors...
Abstract An ultrasonic imaging technique was developed to monitor gravitational separation in emulsions. A series of 20 wt.% corn oil-in-water emulsions (d32 = 1.32 μm), stabilized by a non-ionic surfactant, were prepared with different concentrations of xanthan in the aqueous phase (0–0.08 wt.%). Gravitational separation in these emulsions was then measured at 0 and 24 h using ultrasonic imaging. Data is presented in the form of two-dimensional images of the extent of creaming or as the variati...
24 CitationsSource
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