Rheological models for xanthan gum

Journal of Food Engineering

Volumn 27, Issue 2, 1996, Pages 203-209

  Xuewu, Zhang ^a   Xin, Liu ^a   Dexiang, Gu ^a   Wei, Zhou ^a   Tong, Xie ^a   Yonghong, Mo ^a  

^a SUN YAT SEN UNIVERSITY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0000755909     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/0260-8774(94)00092-1     Document Type: Article

References (3)

1. Li Shiyan et al. (1992). Studies on the purification and concentration of xanthan gum fermentation broth. Food & Fermentation Industries, 4, 43-6.
2. Rao, M. A. (1986). Rheological properties of fluid foods. In Engineering Properties of Foods, eds M. A. Rao & S. S. H. Rizivi. Marcel Dekker, New York, pp. 1-47.
3. Towler, C. (1974). Rheology of casein solutions. N.Z. J. Dairy Sci. Technol., 9, 155-60.