Synergistic gelation of xanthan gum with locust bean gum: A rheological investigation

Glycoconjugate Journal

Volumn 14, Issue 8, 1997, Pages 951-961

  Copetti, Giuliano ^a   Grassi, Mario ^a   Lapasin, Romano ^a   Pricl, Sabrina ^a  

^a UNIVERSITY OF TRIESTE   (Italy)

Author keywords

Friedrich model; Gelation mechanism; Helix coil transition; Locust bean gum; Mixed gels; Rheology; Synergism; Thermal effects; Viscoelasticity; Xanthan gum

Indexed keywords

ALGAROBA; CARBOHYDRATE; GALACTOMANNAN; POLYSACCHARIDE; XANTHAN;

ARTICLE; CARBOHYDRATE ANALYSIS; CONFORMATIONAL TRANSITION; FLOW KINETICS; FOOD INDUSTRY; GEL; MACROMOLECULE; NONHUMAN; POLYMERIZATION; PRIORITY JOURNAL; VISCOELASTICITY;

CARBOHYDRATE SEQUENCE; CROSS-LINKING REAGENTS; DRUG SYNERGISM; ELASTICITY; FOOD ADDITIVES; GALACTANS; GELS; MANNANS; MOLECULAR SEQUENCE DATA; OSCILLOMETRY; PLANT GUMS; POLYSACCHARIDES; POLYSACCHARIDES, BACTERIAL; RHEOLOGY; THERMODYNAMICS; VISCOSITY;

PHASEOLUS (ANGIOSPERM);

EID: 0031459228     PISSN: 02820080     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1018523029030     Document Type: Article

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