Influence of temperature on sage seed gum (Salvia macrosiphon) rheology in dilute and concentrated regimes
Author:
Affiliation:
1. Department of Food Science and Technology, Food Hydrocolloids Research Center, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
Funder
Department of Food Science and Technology, Ferdowsi University of Mashhad, Iran
Publisher
Informa UK Limited
Subject
Polymers and Plastics,Surfaces, Coatings and Films,Physical and Theoretical Chemistry
Link
https://www.tandfonline.com/doi/pdf/10.1080/01932691.2017.1379020
Reference45 articles.
1. Some physicochemical properties of sage (Salvia macrosiphon) seed gum
2. Investigation of the interaction between sage seed gum and guar gum: Steady and dynamic shear rheology
3. Evaluation of interactions of biopolymers using dynamic rheological measurements: Effect of temperature and blend ratios
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