The rheological properties of tara gum (Caesalpinia spinosa)

Food Chemistry

Volumn 168, Issue , 2015, Pages 366-371

  Wu, Yanbei ^a   Ding, Wei ^a   Jia, Lirong ^a   He, Qiang ^a  

^a SICHUAN UNIVERSITY   (China)

Author keywords

pH; Rheology; Salt; Sucrose; Tara gum; Temperature

Indexed keywords

ATOMIC FORCE MICROSCOPY; FOOD PROCESSING; PH; RHEOLOGY; SALTS; TEMPERATURE; VISCOSITY; NON NEWTONIAN FLOW; SUGAR (SUCROSE);

CONCENTRATION-DEPENDENT; DYNAMIC SHEARS; FREQUENCY SWEEP; INCREASING TEMPERATURES; RHEOLOGICAL PROPERTY; TARA GUMS; VISCOSITY REDUCTION; VISCOUS PROPERTIES; HIGH FREQUENCY HF;

SUGAR (SUCROSE); VISCOSITY;

CALCIUM CHLORIDE; FOOD ADDITIVE; SODIUM CHLORIDE; SUCROSE; TARA GUM; UNCLASSIFIED DRUG; PLANT GUM; ALGAROBA;

ARTICLE; ATOMIC FORCE MICROSCOPY; CAESALPINIA; CAESALPINIA SPINOSA; FOOD PROCESSING; NONHUMAN; PH; SHEAR STRESS; TEMPERATURE; THIXOTROPY; VISCOSITY; CHEMISTRY; ATOMIC FORCE MICROSCOPE; CHINA; FLOW KINETICS; GEL; LIQUID; PERU; PHYSICAL PHASE; TARA GUM;

HYDROGEN-ION CONCENTRATION; PLANT GUMS; SODIUM CHLORIDE; SUCROSE; TEMPERATURE; VISCOSITY;

CAESALPINIA SPINOSA;

EID: 84907361357     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.07.083     Document Type: Article

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