Hydrocolloid clustering based on their rheological properties

Author:

Alghooneh Ali1,Razavi Seyed M. A.1ORCID,Kasapis Stefan2

Affiliation:

1. Food Hydrocolloids Research Center, Department of Food Science and Technology; Ferdowsi University of Mashhad; Mashhad Iran

2. School of Science; RMIT University; Melbourne Victoria Australia

Funder

Iran National Science Foundation

Ferdowsi University of Mashhad

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Reference60 articles.

1. Flow behavior, thixotropy and viscoelastic characterization of biopolymer blends: Sage seed gum-xanthan gum blends as a case study;Alghooneh;Food Hydrocolloids,2016

2. Balaghi , S. Edelby , Y. Senge , B. 2014 In AIP conference proceedings 1593. The Polymer Processing Society, Nuremberg, Germany

3. Shape-memory hydrogels with switching segments based on oligo (ε-pentadecalactone);Balk;Macromolecular Materials and Engineering,2012

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