Effect of temperature and concentration on rheological behavior of xanthan-carob mixed gels

Biotechnology and Bioprocess Engineering

Volumn 12, Issue 3, 2007, Pages 295-301

  Yoon, Won B ^a   Gunasekaran, Sundaram ^b  

^a Firmenich Asia Private Limited   (Singapore)

^b University of Wisconsin Madison   (United States)

Author keywords

Carob bean gum; Melting temperature; Rheology; Thermorevresible gel; Xanthan gum

Indexed keywords

ALGAROBA; XANTHAN;

ARTICLE; CONTROLLED STUDY; ELASTICITY; FRICTION; GELATION; HYSTERESIS; MELTING POINT; QUANTITATIVE ANALYSIS; TEMPERATURE DEPENDENCE;

CERATONIA SILIQUA;

EID: 34447254750     PISSN: 12268372     EISSN: None     Source Type: Journal    
DOI: 10.1007/BF02931107     Document Type: Article

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