Rheology of food stabilizers blends

Journal of Food Engineering

Volumn 64, Issue 2, 2004, Pages 143-149

  Gómez Díaz, Diego ^a   Navaza, José M ^a  

^a UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

Author keywords

Alginate; Apparent viscosity; Blending; Carboxymethyl cellulose; Polymer; Rheology

Indexed keywords

BLENDING; CELLULOSE; FOURIER TRANSFORM INFRARED SPECTROSCOPY; MOLECULAR WEIGHT; RHEOLOGY; SOLUTIONS; STABILIZERS (AGENTS); VISCOSITY;

ALGINATES; APPARENT VISCOSITY; CARBOXYMETHYL CELLULOSE;

FOOD PRODUCTS;

EID: 1842480353     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2003.09.024     Document Type: Article

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