Effects of intermolecular interactions and molecular orientation on the flux behavior of xanthan gum solutions during ultrafiltration

Journal of Food Process Engineering

Volumn 32, Issue 5, 2009, Pages 623-644

  Lo, Y M ^a   Ziegler, R C ^b   Argin Soysal, S ^a   Hsu, C H ^a   Wagner, N J ^c  

^a UNIVERSITY OF MARYLAND   (United States)

^b University of Applied Sciences Sigmaringen   (Germany)

^c UNIVERSITY OF DELAWARE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BIPHASIC REGION; BROAD APPLICATION; CONFORMATIONAL CHANGE; FERMENTATION BROTHS; FLOW CHARACTERISTIC; HYDROGEN BONDINGS; INTERMOLECULAR INTERACTIONS; LOW CONCENTRATIONS; MEMBRANE SURFACE; ORDERED LAYER; RECOVERY PROCESS; RHEOLOGICAL PROPERTY; SALT CONCENTRATION; SEPARATION AND PURIFICATION; SPEED-UPS; STRUCTURE FORMATIONS; VISCOSITY INCREASE; WATER REMOVAL; XANTHAN GUM;

BIOPOLYMERS; CONCENTRATION (PROCESS); DEWATERING; FERMENTATION; HYDROGEN; HYDROGEN BONDS; RHEOLOGY; SALT REMOVAL; ULTRAFILTRATION; VISCOSITY;

MOLECULAR ORIENTATION;

EID: 70349792310     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2007.00235.x     Document Type: Article

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