NMR water mobility in xanthan and locust bean gum mixtures: Possible explanation of microbial response

Carbohydrate Polymers

Volumn 49, Issue 3, 2002, Pages 261-269

  Vittadini, E ^a   Dickinson, L C ^a   Chinachoti, P ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Food stability; Glass transition; Locust bean gum; NMR; Water mobility; Xanthan gum

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; DYNAMIC MECHANICAL ANALYSIS; GLASS TRANSITION; MICROBIOLOGY; MOLECULAR DYNAMICS; NUCLEAR MAGNETIC RESONANCE; WATER;

WATER MOBILITY;

MIXTURES;

PHASEOLUS (ANGIOSPERM);

EID: 0037102811     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0144-8617(01)00330-7     Document Type: Article

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