Structure and rheological properties of acacia gum dispersions

Food Hydrocolloids

Volumn 16, Issue 3, 2002, Pages 257-267

  Sanchez, Christian ^a   Renard, Denis ^b   Robert, Paul ^b   Schmitt, Christophe ^a   Lefebvre, Jacques ^b  

^a UNIVERSITÉ DE LORRAINE   (France)

^b CEMAGREF   (France)

Author keywords

Interfacial properties; Polysaccharide; Shear thickening

Indexed keywords

LIGHT SCATTERING; MOLECULES; NON NEWTONIAN FLOW; PHASE INTERFACES; POLYSACCHARIDES; PROTEINS; RHEOLOGY; SHEAR DEFORMATION; SHEAR FLOW; SHEAR THINNING; SIZE EXCLUSION CHROMATOGRAPHY; SURFACE PROPERTIES; VISCOELASTICITY;

ACACIA GUM; ARABINOS; FLOW BEHAVIOURS; GALACTANS; INTERFACIAL PROPERTY; PROTEIN FRACTIONS; RHEOLOGICAL PROPERTY; SHEAR THICKENING; SHEAR-RATE; VISCOELASTIC PROPERTIES;

DISPERSIONS;

ARABINOGALACTAN; DODECAN; GLYCOPROTEIN; GUM ARABIC; POLYSACCHARIDE; UNCLASSIFIED DRUG; WATER;

ARTICLE; CHEMICAL STRUCTURE; COLLOID; DISPERSION; EMULSION; FLOW KINETICS; FOOD INDUSTRY; GEL PERMEATION CHROMATOGRAPHY; LASER; LIGHT SCATTERING; PH; REFRACTOMETRY; SHEAR RATE; TIME; VISCOELASTICITY; VISCOMETRY;

ACACIA;

EID: 0036181792     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(01)00096-0     Document Type: Article

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