Effect of high intensity ultrasonication on the rheological characteristics of selected hydrocolloid solutions

Gums and Stabilisers for the Food Industry 14

Volumn , Issue , 2008, Pages 123-128

  Tiwari, B K ^a   Muthukumarappan, K ^a,b   O'Donnell, C P ^a   Cullen, P J ^c  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

^b South Dakota State University   (United States)

^c DUBLIN INSTITUTE OF TECHNOLOGY   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84900300349     PISSN: None     EISSN: None     Source Type: Conference Proceeding    
DOI: None     Document Type: Conference Paper

References (11)

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7. N. Kardos and J.L. Luche, Sonochemistry of carbohydrate compounds. Carbohydrate Research, 2001, 332, 115.
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9. M. Milas and M. Rinaudo, Properties of xanthan gum in aqueous solutions: role of the conformational transition. Carbohydrate Research, 1986, 158, 191-204.
10. J.A. Casas and F. Garcia-Ochoa, Viscosity of solutions of xanthan/locust bean gum mixtures. Journal of Science of Food and Agriculture, 1999, 79, 25-31.
11. F.S. Kang and D.J. Pettit, Xanthan, gellan, welan, and rhamsan. In Whistler RL, BeMiller JN, editors. Industrial Gums. Polysaccharides and their derivatives. 3th ed. Academic Press, San Diego, USA, 1993, 341.