Effect of CMC addition on steady and dynamic shear rheological properties of binary systems of xanthan gum and guar gum
Author:
Funder
Ministry of Education, Science and Technology
National Research Foundation of Korea
Publisher
Elsevier BV
Subject
Molecular Biology,General Medicine,Biochemistry,Structural Biology
Reference31 articles.
1. Rheological modelling of binary and ternary systems of tragacanth, guar gum and methylcellulose in dilute range of concentration at different temperatures;Chenlo;LWT-Food Sci. Technol.,2009
2. Intrinsic viscosity of binary gum mixtures with xanthan gum and guar gum: effect of NaCl, sucrose, and pH;Bak;Int. J. Biol. Macromol.,2018
3. Rheological characterisation of food thickeners marketed in Australia in various media for the management of dysphagia. I: water and cordial;Sopade;J. Food Eng.,2007
4. Steady and dynamic shear rheological properties of gum-based food thickeners used for diet modification of patients with dysphagia: effect of concentration;Seo;Dysphagia,2013
5. Rheological studies on mixtures of agar (Gracilaria changii) and kappa-carrageenan;Norziah;Food Hydrocoll.,2006
Cited by 14 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. Rheological characteristics of concentrated ternary gum mixtures with xanthan gum, guar gum, and carboxymethyl cellulose: Effect of NaCl, sucrose, pH, and temperature;International Journal of Biological Macromolecules;2023-12
2. Effect of gamma irradiation on structural properties and rheological behavior of binary biopolymer blend: A case study on guar gum-sage seed gum blends;Bioactive Carbohydrates and Dietary Fibre;2023-11
3. Steady and transient rheological properties of four polysaccharides with different chain conformations;Journal of Polymer Science;2023-09-03
4. Encapsulation of calcium carbonate with a ternary mixture of sodium caseinate/gelatin/xanthan gum to enhance the dispersion stability of solid/oil/water emulsions;Frontiers in Nutrition;2022-12-12
5. Using a mixture of hydrocolloids to mimic texture and rheological properties of a massive consumption food product;Journal of Food Processing and Preservation;2022-03-17
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3