Author:
Matveeva Natalia,Novokshanova Alla
Reference12 articles.
1. EFSA ANS Panel (EFSA Panel on Food Additives and Nutrient Sources added to Food). (2017). Re-evaluation of xanthan gum (E 415) as a food additive. EFSA Journa,l 15(7), 4909–4956.
2. EFSA ANS Panel (EFSA Panel on Food Additives and Nutrient Sources added to Food). (2018). Scientific Opinion on the re-evaluation of carrageenan (E 407) and processed Eucheuma seaweed (E 407a) as food additives. EFSA Journal, 16 (4), 5238–5350
3. Impact of processing temperature on production of milk protein permeate during microfiltration of skim or whole milk
4. The viscosity dependence on concentration, molecular weight and shear rate of xanthan solutions
5. Flow and viscoelastic properties of xanthan gum solutions