Large amplitude oscillatory shear of xanthan gum solutions. Effect of sodium chloride (NaCl) concentration

Journal of Food Engineering

Volumn 126, Issue , 2014, Pages 165-172

  Carmona, J A ^a   Ramirez P ^a   Calero, N ^a   Munoz J ^a  

^a UNIVERSITY OF SEVILLE   (Spain)

Author keywords

LAOS; Nonlinear viscoelasticity; Rheological properties; Xanthan gum

Indexed keywords

BACTERIAL POLYSACCHARIDES; LAOS; LARGE AMPLITUDE OSCILLATORY SHEAR; LINEAR VISCOELASTIC REGIONS; MECHANICAL BEHAVIOUR OF MATERIALS; NON-LINEAR VISCOELASTICITY; RHEOLOGICAL PROPERTY; SODIUM CHLORIDE (NACL);

XANTHAN GUM;

SODIUM CHLORIDE;

EID: 84890365491     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.11.009     Document Type: Article

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