Effect of high-hydrostatic pressure and concentration on rheological characteristics of xanthan gum

Food Hydrocolloids

Volumn 18, Issue 3, 2004, Pages 367-373

  Ahmed, Jasim ^a,b   Ramaswamy, H S ^a  

^a MCGILL UNIVERSITY   (Canada)

^b UNITED ARAB EMIRATES UNIVERSITY   (United Arab Emirates)

Author keywords

Apparent viscosity; Concentration; Consistency index; Flow behavior index; Pressure; Xanthan gum

Indexed keywords

XANTHAN;

ARTICLE; CHEMICAL MODEL; CONCENTRATION (PARAMETERS); CORRELATION COEFFICIENT; DEGRADATION; FLOW KINETICS; FLOW MEASUREMENT; GELATINIZATION; HYDROSTATIC PRESSURE; PLASTICITY; PRESSURE; SHEAR RATE;

EID: 1542328968     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(03)00123-1     Document Type: Article

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