Effect of high-hydrostatic pressure and pH on the rheological properties of gum arabic

Food Chemistry

Volumn 122, Issue 4, 2010, Pages 972-979

  Panteloglou, A G ^a   Bell, A E ^b   Ma, F ^b  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

^b UNIVERSITY OF READING   (United Kingdom)

Author keywords

Gum arabic; High pressure; Rheology; Viscoelastic behaviour

Indexed keywords

GUM ARABIC;

ALKALINITY; ARTICLE; CONTROLLED STUDY; FLOW KINETICS; FLOW MEASUREMENT; HYDROSTATIC PRESSURE; PH; VISCOELASTICITY;

ACACIA SENEGAL;

EID: 77951939407     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.02.037     Document Type: Article

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