Viscosifying properties of corn fiber gum with various polysaccharides

Food Hydrocolloids

Volumn 43, Issue , 2015, Pages 218-227

  Zhang, Fei ^a   Luan, Tu ^a,c   Kang, Ding ^a   Jin, Qiangwei ^a   Zhang, Hongbin ^a   Yadav, Madhav P ^b  

^a SHANGHAI JIAO TONG UNIVERSITY   (China)

^b EASTERN REGIONAL RESEARCH CENTER   (United States)

^c L'oreal Development Center of China   (China)

Author keywords

Corn fiber gum; Flow behavior; Polysaccharides; Rheology; Shear stress synergism index; Viscosity

Indexed keywords

GELATION; HYDROGEN BONDS; NEWTONIAN LIQUIDS; POLYSACCHARIDES; SHEAR FLOW; SHEAR STRESS;

CORN FIBER; CORN FIBER GUM; FLOW BEHAVIOURS; FLUID BEHAVIOR; GELLING POLYSACCHARIDES; GUM SOLUTIONS; NEWTONIAN FLUIDS; PROPERTY; RHEOLOGICAL TECHNIQUE; SHEAR STRESS SYNERGISM INDEX;

VISCOSITY;

ZEA MAYS;

EID: 84908394004     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.05.018     Document Type: Article

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