Fatemeh mehmandoost - M. Sc. Student of food science and technology, Islamic Azad University, Shahre Kord Branch Isfahan, Iran
Mohammad Hojjatoleslamy - Assist. Prof. Food Sci. and Tech. Department, Islamic Azad University, Shahre Kord Branch Shahre Kord, Iran
Javad keramat - Assist. Prof. Food Sci. and Tech. Department, Isfahan Univ. of Technology, Isfahan, Iran

In this study, rheological properties of two gums, sodium alginate (Alg) and methylcellulose (MC) in 5 concentration levels were studied. Totalconcentration of gums in solution was0.1% (w/v) and different gums ratios (100% (Alg), 75% (Alg) and 25% MC, 50% (Alg) and 50% (MC), 25% (Alg) and75% (MC), and 100% (MC) were prepared. Measurements were carried out at 25°C. Consequently the synergistic effect of these gums in different pH values(3, 5 and 7) in 0.1%(w/v) concentration was investigated. Obtained data indicated that dispersions which contain these polymers showed shear thickeningbehavior as mention in the text.

rheological property;sodium alginate; methylcellulose; shear thickenin; polymers