Linear Viscoelastic Properties of Selected Polysaccharide Gums as Function of Concentration, pH, and Temperature-Reference-Cited by-同舟云学术

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Linear Viscoelastic Properties of Selected Polysaccharide Gums as Function of Concentration, pH, and Temperature

Published:2018-12-13 Issue: Volume: Page:
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Fagioli Laura¹,Pavoni Lucia²,Logrippo Serena²,Pelucchini Caroline³,Rampoldi Luca³,Cespi Marco²,Bonacucina Giulia²^ORCID,Casettari Luca¹

Affiliation:

1. Dept. of Biomolecular Sciences, School of PharmacyUniv. of Urbino Piazza del Rinascimento, 6 61029 Urbino (PU) Italy

2. School of PharmacyUniv. of Camerino via Gentile III da Varano 62032 Camerino MC Italy

3. Aboca s.p.a. Società Agricola Località Aboca, 20 52037 Sansepolcro (AR) Italy

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14407

Reference42 articles.

1. Interrelation between continuous and discrete relaxation time spectra;Baumgaertel M.;Journal of Non‐Newtonian Fluid Mechanics,1992

2. Linear and non‐linear viscoelasticity of emulsions containing carob protein as emulsifier;Bengoechea C.;Journal of Food Engineering,2008

3. Aggregation of zein in aqueous ethanol dispersions: Effect on cast film properties;Bisharat L.;International Journal of Biological Macromolecules,2018

4. Dynamic mechanical thermal analysis of hypromellose 2910 free films;Cespi M.;European Journal of Pharmaceutics and Biopharmaceutics,2011

5. Rheology of xanthan solutions as a function of temperature, concentration and ionic strength;Choppe E.;Carbohydrate Polymers,2010

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