Effect of temperature and cross-linking density on rheology of chemical cross-linked guar gum at the gel point

Food Hydrocolloids

Volumn 23, Issue 1, 2009, Pages 210-220

  Sandolo, Chiara ^a   Matricardi, Pietro ^a   Alhaique, Franco ^a   Coviello, Tommasina ^a  

^a SAPIENZA UNIVERSITY OF ROME   (Italy)

Author keywords

Fractal dimension; Gel point; Glutaraldehyde; Guar gum; Hydrogel; Rheology

Indexed keywords

CYAMOPSIS TETRAGONOLOBA;

EID: 47849125911     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2008.01.001     Document Type: Article

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