Rheological characterizations of concentrated binary gum mixtures with xanthan gum and galactomannans

Author:

Jo Wonjun,Bak June Ha,Yoo Byoungseung

Funder

MEST

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference27 articles.

1. Steady and dynamic shear rheological properties of gum-based food thickeners used for diet modification of patients with dysphagia: effect of concentration;Seo;Dysphagia,2013

2. Guar gum: a miracle therapy for hypercholesterolemia, hyperglycemia and obesity;Butt;Crit. Rev. Food Sci. Nutr.,2007

3. Rheological characteristics of cold thickened beverages containing xanthan gum-based food thickeners used for dysphagia diets;Cho;J. Acad. Nutr. Diet.,2015

4. Texture design of dysphagia foods using polysaccharides;Funami,2012

5. Effect of xanthan-guar synergism on the stability of oil-in-water emulsions;Chityala;Abstr. Pap. Am. Chem. Soc.,2014

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