Interchain association of locust bean gum in sucrose solutions: An interpretation based on thixotropic behavior

Food Hydrocolloids

Volumn 20, Issue 5, 2006, Pages 730-739

  Mao, Ching Feng ^a   Chen, Jia Chin ^a  

^a SOUTHERN TAIWAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Taiwan)

Author keywords

Interchain association; Locust bean gum; Thixotropy; Transient rheological behavior

Indexed keywords

FREEZING; INTEGRAL EQUATIONS; RATE CONSTANTS; SHEAR DEFORMATION; SHEAR FLOW; SHEARING; SUGAR (SUCROSE); THAWING;

FREEZE-THAW CYCLES; FREEZING AND THAWING; INTERCHAIN ASSOCIATIONS; LOCUST BEAN GUM; RHEOLOGICAL BEHAVIOUR; SHEAR-RATE; SUCROSE SOLUTION; THIXOTROPIC BEHAVIOUR; THIXOTROPY; TRANSIENT RHEOLOGICAL BEHAVIOR;

VISCOSITY;

PHASEOLUS (ANGIOSPERM);

EID: 32944476052     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2005.07.002     Document Type: Article

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