Rheological Characteristics of Arabic Gum in Combination With Guar and Xanthan Gum Using Response Surface Methodology: Effect of Temperature and Concentration-Reference-Cited by-同舟云学术

Rheological Characteristics of Arabic Gum in Combination With Guar and Xanthan Gum Using Response Surface Methodology: Effect of Temperature and Concentration

Published:2005-05-01 Issue:2 Volume:8 Page:179-192
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:LJFP

Author:

Ahmed Jasim,Ramaswamy H. S.,Ngadi M. O.

Publisher

Informa UK Limited

Subject

Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1081/JFP-200060234

Reference33 articles.

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2. Fennema, OR.(1985) Food Chemistry. New York : Marcel Dekker, Inc..

3. Williams, P.A. and Phillips, G.O. and Randall, R.C.(1990) Structure-function relationships of gum Arabic.. In Gums and Stabilizers for the Food Industry. ( pp. 25 - 36 ). Oxford : IRL Press.

4. Wareing, M.V.(1997) Exudate gums. In Thickening and Gelling Agents for Food. ( pp. 86 - 118 ). London : Blackie Academic & Professional.

5. Mothe, C.G. and Rao, M.A. (1999) Rheological behavior of aqueous dispersions of cashew gum and gum arabic: effect of concentration and blending. Food Hydrocolloids,, 13, pp. 501 - 506.

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