Rheological characteristics of concentrated ternary gum mixtures with xanthan gum, guar gum, and carboxymethyl cellulose: Effect of NaCl, sucrose, pH, and temperature-Reference-Cited by-同舟云学术

Rheological characteristics of concentrated ternary gum mixtures with xanthan gum, guar gum, and carboxymethyl cellulose: Effect of NaCl, sucrose, pH, and temperature

Published:2023-12 Issue: Volume:253 Page:126559
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Bak J.,Yoo B.

Funder

National Research Foundation of Korea

Ministry of Science, ICT and Future Planning

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference40 articles.

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3. Viscoelastic properties of xanthan-galactomannan mixtures; comparison of guar gum with locust bean gum;Schorsch;Carbohydr. Polym.,1997

4. Interaction of xanthan gums with galacto- and glucomannans. Part II: heat induced synergistic gelation mechanism and their interaction with salt;Ghebremedhin;J. Phys. Mater.,2020

5. Conformational aspects of xanthan-galactomannan gelation;Cheetham;Carbohydr. Polym.,1988

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