Rheological study of xanthan and locust bean gum interaction in dilute solution: Effect of salt
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference55 articles.
1. Moisture and total solids analysis;Bradly,1998
2. Intermolecular bonding of xanthan gum and carob gum;Cairns;Nature,1986
3. X-ray fibre-diffraction studies of synergistic, binary polysaccharide gels;Cairns;Carbohydrate Research,1987
4. Polyelectrolyte behavior of dilute xanthan solutions: salt effects on extensional rheology;Carrington;Polymer,1996
5. Viscosity of solutions of xanthan/locust bean gum mixtures;Casas;Journal of the Science of Food and Agriculture,1999
Cited by 109 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Rheological and tribological properties of xanthan gum-fucoidan mixture: Effect of NaCl, KCl, and CaCl2;Journal of Molecular Liquids;2024-10
2. Xanthan gum ink based on Lycium ruthenicum anthocyanin as an indicator of color change for monitoring freshness of cold fresh meat;International Journal of Biological Macromolecules;2024-09
3. Effect of fucoidan on rheological properties of xanthan gum-guar gum mixtures;Food Bioscience;2024-06
4. A comparative study on the rheological properties of concentrated xanthan gum in combination with gum arabic or gum arabic-based emulsion;International Journal of Biological Macromolecules;2024-04
5. Gravity-driven remediation of DNAPL polluted aquifers using densified biopolymer brine solution;Advances in Water Resources;2024-03
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3