SCOPUS 정보 검색 플랫폼

Food Hydrocolloids

Volumn 14, Issue 5, 2000, Pages 417-424

Rheological properties of the mucilage gum (Opuntia ficus indica)

(4) Medina Torres, L a Brito De La Fuente, E a Torrestiana Sanchez, B b Katthain, R c

a UNIVERSIDAD NACIONAL AUTÓNOMA DE MÉXICO (Mexico)

b INSTITUTO TECNOLÓGICO DE VERACRUZ (Mexico)

c Aditivos Internacionales (Mexico)

Author keywords

Mucilage concentration; Opuntia ficus indica; Rheological properties

Indexed keywords

ADHESIVES; ALKALINITY; HYDROGELS; NON NEWTONIAN FLOW; POLYELECTROLYTES; RHEOLOGY; SHEAR DEFORMATION; SHEAR FLOW; SHEAR STRESS; SHEAR THINNING;

COIL CONFIGURATIONS; MUCILAGE CONCENTRATION; NON-NEWTONIAN; OPUNTIA FICUS INDICA; PSEUDOPLASTICITY; RANDOM COIL; RHEOLOGICAL PROPERTY; SHEAR-RATE; SHEAR-THINNING BEHAVIOR; STEADY SHEAR VISCOSITY;

IONIC STRENGTH;

ARABINOSE; FOOD ADDITIVE; GALACTOSE; GALACTURONIC ACID; MUCILAGE; POLYSACCHARIDE; RHAMNOSE; XYLOSE;

AQUEOUS SOLUTION; ARTICLE; FLOW KINETICS; FOOD INDUSTRY; FOOD PRESERVATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; IONIC STRENGTH; MOLECULAR WEIGHT; SHEAR RATE; VISCOSITY;

OPUNTIA FICUS; OPUNTIA FICUS-INDICA;

EID: 0033833167 PISSN: 0268005X EISSN: None Source Type: Journal
DOI: 10.1016/S0268-005X(00)00015-1 Document Type: Article

Times cited : (300)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.