Plasma-enhanced modification of xanthan gum and its effect on rheological properties

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 9, 2005, Pages 3618-3625

  Jampala, Soujanya N ^a   Manolache, Sorin ^a   Gunasekaran, Sundaram ^a   Denes, Ferencz S ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Cold plasma; Cross linking; Gel; Primary amine groups; Xanthan gum

Indexed keywords

BACTERIAL POLYSACCHARIDE; CROSS LINKING REAGENT; DICHLOROSILANE; SILANE DERIVATIVE; XANTHAN;

ARTICLE; CHEMISTRY; FLOW KINETICS; GEL; PHYSICAL CHEMISTRY; RADIOFREQUENCY RADIATION; SPECTROSCOPY;

CHEMISTRY, PHYSICAL; CROSS-LINKING REAGENTS; GELS; POLYSACCHARIDES, BACTERIAL; RADIO WAVES; RHEOLOGY; SILANES; SPECTRUM ANALYSIS;

EID: 19944374466     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0479113     Document Type: Article

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