Experimental Analysis of Structural Change and Rheological Behavior of Macromolecular Solutions with Guar and Xanthan Gums in Crossflow Microfiltration Processing-Reference-Cited by-同舟云学术

Experimental Analysis of Structural Change and Rheological Behavior of Macromolecular Solutions with Guar and Xanthan Gums in Crossflow Microfiltration Processing

Published:2008-01-25 Issue:2 Volume:1 Page:180-186
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Queiroz V. M. S.,Fontes S. R.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11947-008-0055-0.pdf

Reference15 articles.

1. Briscoe, B., Luckhan, P., & Zhu, S. (1998). Rheological properties of poly (ethylene oxide) aqueous solutions. Journal of Applied Polymer Science, 70, 419–429.

2. Carrère, H. (2000). Study of hydrodynamic parameters in the cross-flow filtration of guar gum pseudo-plastic solutions. Journal of Membrane Science, 174, 135–145.

3. Carrère, H., Schaffer, A., & Rene, F. (1998). Cross-flow filtration of guar gum solutions experimental results. Separation and Purification Technology, 14, 59–67.

4. Fontes, S. R., et al. (2005). Tubular microporous alumina structure for demulsifying vegetable oil/water emulsions and concentrating macromolecular suspensions. Separation and Purification Technology, 44, 235–241.

5. Garchoa-Ochoa, F., Santos, V. E., Casas, J. A., & Gómez, E. (2000). Xanthan gum: production, and properties. Biotechnology Advances, 18, 549–579.

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