A new synergistic hydrocolloid with superior rheology: Locust bean /xanthan gum binary solution powdered by different drying methods-Reference-Cited by-同舟云学术

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A new synergistic hydrocolloid with superior rheology: Locust bean /xanthan gum binary solution powdered by different drying methods

Published:2024-09 Issue: Volume:154 Page:110078
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Mezreli Gulen,Kurt Abdullah^ORCID,Akdeniz Esra,Ozmen Duygu^ORCID,Basyigit Bulent,Toker Omer Said

Publisher

Elsevier BV

Reference52 articles.

1. Investigation of the interaction between sage seed gum and guar gum: Steady and dynamic shear rheology;Ali Razavi;Food Hydrocolloids,2016

2. Effect of fish gelatin and gum Arabic interactions on concentrated emulsion large amplitude oscillatory shear behavior and tribological properties;Anvari;Food Hydrocolloids,2018

3. Compositional analysis and rheological characterization of gum tragacanth exudates from six species of Iranian Astragalus;Balaghi;Food Hydrocolloids,2011

4. Locust bean gum: Processing, properties and food applications—a review;Barak;International Journal of Biological Macromolecules,2014

5. Whistler RL;BeMiller,1996

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. Xanthan gum ink based on Lycium ruthenicum anthocyanin as an indicator of color change for monitoring freshness of cold fresh meat;International Journal of Biological Macromolecules;2024-09

2. K-Carrageenan/Locust Bean Gum Gels for Food Applications—A Critical Study on Potential Alternatives to Animal-Based Gelatin;Foods;2024-08-17

3. Steady and dynamic shear rheology of aqueous solutions of quince seed gum combinations with locust bean or xanthan gums;International Journal of Biological Macromolecules;2024-08

4. Experimental Study on the Physical and Mechanical Properties of Modified Clay Using Xanthan Gum and Guar Gum Composite Materials;Sustainability;2024-06-26

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