Dynamic and steady: shear rheological properties of xanthan and guar gums dispersed in yellow passion fruit pulp (Passiflora edulis f. flavicarpa)
Author:
Affiliation:
1. University of São Paulo, Brazil
2. University of Campinas, Brazil
Publisher
FapUNIFESP (SciELO)
Subject
General Chemical Engineering
Link
http://www.scielo.br/pdf/bjce/v28n3/v28n3a14.pdf
Reference42 articles.
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2. Rheological behavior of fresh and frozen potato puree in steady and dynamic shear at different temperatures;Alvarez M. D;European Food Research Technology,2004
3. Viscoelastic properties of suspensions with weakly interacting particle;Bayram G;Journal of Applied Polymer Science,1998
4. Xanthan - galactomannan interactions as related to xanthan conformations;Bresolin T. M. B;International Journal of Biological Macromolecules,1998
5. Rheological properties of acid converted waxy maize starches in water and 90% DMSO/10% water;Chamberlain E. K;Carbohydrate Polymers,1999
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