High shear rate flow behavior of xanthan gum dispersions-Reference-Cited by-同舟云学术

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High shear rate flow behavior of xanthan gum dispersions

Published:1988-06 Issue:2 Volume:2 Page:159-167
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Holme K.R.,Hall L.D.,Speers R.A.,Tung M.A.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference17 articles.

1. Industrial Gums: Polysaccharides and Their Derivatives;McNeely,1973

2. Flow Properties of Selected Food Gums

3. Studies on the Texture of Salad Dressings Containing Xanthan Gum

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Optimization of high-pressure-assisted xanthan gum dispersions for the maximization of rheological moduli: Application of time-pressure/ temperature superposition principle;Food Hydrocolloids;2022-01

2. Rheological behavior of Hydroxyethylcellulose (HEC) Solutions;Journal of Physics: Conference Series;2018-06

3. Predicting sensory perceptions of thickened solutions based on rheological analysis;Food Hydrocolloids;2016-12

4. Xanthan Gum Production from Brazilian Trains;Food Hydrocolloids;1994

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