Rheological properties and cloud point of aqueous carboxymethyl cellulose dispersions as modified by high or low methoxyl pectin

Author:

Bekkour Karim,Sun-Waterhouse Dongxiao,Wadhwa Sandhya S.

Publisher

Elsevier BV

Subject

Food Science

Reference47 articles.

1. Rheological and thermal properties of poly(ethylene oxide)/multiwall carbon nanotube composites;Abraham;Journal of Applied Polymer Science,2008

2. Effects of pectin-CMC-based coating and osmotic dehydration pretreatments on microstructure and texture of the hot-air dried quince slices;Akbarian;Journal of Food Processing and Preservation,2014

3. Influence of polymer structure on the rheological behavior of hydroxypropylmethylcellulose–sodium carboxymethylcellulose dispersions;Alvarez-Lorenzo;Colloid and Polymer Science,2001

4. Effect of temperature on the dynamic and steady-shear rheology of a new microbial extracellular polysaccharide produced from glycerol byproduct;Alves;Carbohydrate Polymers,2010

5. Rheological characterization of the thermal gelation of poly(N-isopropylacrylamide) and poly(N-isopropylacrylamide)co-acrylic acid;Antunes;Applied Rheology,2009

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