Xanthan Gum

Food Stabilisers, Thickeners and Gelling Agents

Volumn , Issue , 2009, Pages 325-342

  Sworn, Graham ^a  

^a Gums and Systems Development   (France)

Author keywords

Effect of xanthan gum concentration on viscosity; Galactomannans and glucomannans; Solution preparation; Stability and compatibility; Xantham gum and locust bean gum (LBG) interactions; Xanthan gum consisting of cellulosic backbone; Xanthan gum fast hydrating water soluble hydrocolloid; Xanthan gum high molecular weight polysaccharide, Xanthomonas campestris; Xanthan gum primary structure; Xanthan gum solutions and flow behaviour modelled using Cross equation

Indexed keywords

EID: 84866673020     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781444314724.ch17     Document Type: Chapter

References (14)

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