Solution properties of hsian-tsao (Mesona procumbens Hemsl) leaf gum

Food Hydrocolloids

Volumn 14, Issue 4, 2000, Pages 287-294

  Lai, L S ^a   Tung, J ^a   Lin, P S ^a  

^a PROVIDENCE UNIVERSITY   (Taiwan)

Author keywords

Chain stiffness; Coil overlap; Hsian tsao leaf gum; Intrinsic viscosity; Salt tolerance

Indexed keywords

PLANT EXTRACT; POLYSACCHARIDE; SODIUM CHLORIDE;

ARTICLE; EXTRACTION; IONIC STRENGTH; PHYTOCHEMISTRY; PLANT LEAF; VISCOSITY;

MESONA; MESONA PROCUMBENS;

EID: 0033833074     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(99)00069-7     Document Type: Article

References (24)

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2. A modified uronic acid carbazole reaction
3. Effects of salt on the gelling behavior of hsian-tsao (Mesona procumbens Hemsl) leaf gum as studied using rapid-visco analyzer
4. Studies on the gelling properties and extraction factors of depigmentated Mesona (hsian-tsao) gum
5. Rheological properties and conformation of tomato paste pectins, citrus and apple pectins
6. Rheology of galactomannan solutions: Comparative study of guar gum and locust bean gum
7. A study of some factors influencing amylose gelation
8. The factors in the gel-forming properties of hsian-tsao (Mesona procumbens Hemsl). I. Extraction conditions and different starches
9. 0 master curves
10. Rheology of polysaccharide solutions and gels
11. Polysaccharide rheology and in-mouth perception
12. Concentration and shear rate dependence of viscosity in random coil polysaccharide solutions
13. Sodium salts of pectin and carboxy methyl cellulose in aqueous sodium chloride
14. Rheological methods
15. Estimation of the relative stiffness of the molecular chain in polyelectrolytes from measurements of viscosity at different ionic strengths
16. The gel-forming properties and chemical compositions of the gum extract from leaf, stem and root of the hsian-tsao herb (Mesona procumbens Hemsl)
17. Study on the gel-forming mechanism of hsian-tsao gel - The properties and sugar concentrations of fractions precipitated from various components of ethanol
18. Study on the gel-forming mechanism of hsian-tsao gel. 2. The properties and sugar components of polysaccharides precipitated from copper acetate and cetyltrimethylammonium bromide and the effects of the various dry methods on the gel formation
19. Study of decolorization of hsian-tsao (Mesona procumbens Hemsl) gum and its physicochemical properties