Intrinsic viscosity and viscoelastic properties of xanthan/guar mixtures in dilute solutions: Effect of salt concentration on the polymer interactions

Food Research International

Volumn 40, Issue 7, 2007, Pages 883-893

  Khouryieh, H A ^a   Herald, T J ^a   Aramouni, F ^a   Alavi, S ^a  

^a KANSAS STATE UNIVERSITY   (United States)

Author keywords

Deacetylated and native xanthan; Guar; Intrinsic viscosity; Ionic strength; Synergistic interaction; Viscoelastic

Indexed keywords

IONIC STRENGTH; POLYSACCHARIDES; VISCOELASTICITY; VISCOSITY;

GUAR; SALT CONCENTRATION; SYNERGISTIC INTERACTION; XANTHAN;

ADHESIVES;

CYAMOPSIS TETRAGONOLOBA;

EID: 34250800546     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2007.03.001     Document Type: Article

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