Rheological characterisation of selected food hydrocolloids by traditional and simplified techniques

Food Hydrocolloids

Volumn 33, Issue 1, 2013, Pages 142-150

  Cevoli, Chiara ^a   Balestra, Federica ^a   Ragni, Luigi ^a   Fabbri, Angelo ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Hydrocolloids; Prototype; Rheological properties; Viscosity

Indexed keywords

COLLOIDS; RHEOLOGY; SODIUM ALGINATE; XANTHAN GUM;

CARBOXYMETHYL CELLULOSE; GUAR GUMS; HYDROCOLLOID; LOCUST BEAN GUM; POWER-LAW FUNCTIONS; PROTOTYPE; RHEOLOGICAL CHARACTERIZATION; RHEOLOGICAL PROPERTY; SIMPLE++; TARA GUMS;

VISCOSITY;

CYAMOPSIS TETRAGONOLOBA;

EID: 84876336630     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.02.022     Document Type: Article

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