Impact of the extrusion process on xanthan gum behaviour

Carbohydrate Research

Volumn 342, Issue 10, 2007, Pages 1333-1342

  Sereno, Nuno M ^a   Hill, Sandra E ^a   Mitchell, John R ^a  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

Author keywords

Extrusion; Hydration; Rheology; Viscosity; Xanthan gum; Xanthan gum particles

Indexed keywords

BIOPOLYMERS; CALORIMETRY; EXTRUSION; HYDRATION; MACROMOLECULES; RHEOLOGY; SALTS; VISCOSITY;

KINETIC TRAPPING; PARTICULATE STRUCTURES; VISCOSITY TRANSITIONS; XANTHAN GUMS;

POLYSACCHARIDES;

XANTHAN;

AQUEOUS SOLUTION; ARTICLE; CALORIMETRY; CHEMICAL STRUCTURE; HEATING; KINETICS; MACROMOLECULE; PARTICULATE MATTER; PRIORITY JOURNAL; VISCOSITY;

CALORIMETRY; HEAT; MODELS, CHEMICAL; POLYSACCHARIDES, BACTERIAL; THERMODYNAMICS; VISCOSITY; WATER; XANTHOMONAS CAMPESTRIS;

EID: 34248674638     PISSN: 00086215     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carres.2007.03.023     Document Type: Article

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