Liquid crystal formation and rheological study in aqueous blends of xanthan/acacia gum
Author:
Funder
National Science Council
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference24 articles.
1. Rheological characteristics of arabic gum in combination with guar and xanthan gum using response surface methodology: effect of temperature and concentration;Ahmed;International Journal of Food Properties,2005
2. Mesophase formation in high molecular-weight xanthan solutions;Allain;Rheologica Acta,1998
3. Food Hydrocolloids;Boyd;Food Hydrocolloid,2009
4. Synthesis and swelling behavior of xanthan-based hydrogels;Bueno;Carbohydrate Polymers,2013
5. Rheology of xanthan solutions as a function of temperature, concentration and ionic strength;Choppe;Carbohydrate Polymers,2010
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