Rheological and kinetic study of the ultrasonic degradation of xanthan gum in aqueous solutions

Food Chemistry

Volumn 172, Issue , 2015, Pages 808-813

  Li, Ruoshi ^a   Feke, Donald L ^a  

^a Case Western Reserve University   (United States)

Author keywords

Rheology; Salt; Ultrasonic degradation; Viscosity; Xanthan gums

Indexed keywords

SALTS; VISCOSITY; XANTHAN GUM;

KINETIC STUDY; ULTRASONIC DEGRADATION;

RHEOLOGY;

SODIUM CHLORIDE; XANTHAN; BACTERIAL POLYSACCHARIDE; POLYMER; SOLUTION AND SOLUBILITY;

AQUEOUS SOLUTION; ARTICLE; CONFORMATION; DEGRADATION KINETICS; FLOW KINETICS; KINETICS; MOLECULAR WEIGHT; ULTRASOUND; VISCOMETRY; VISCOSITY; CHEMISTRY; SOLUTION AND SOLUBILITY;

KINETICS; POLYMERS; POLYSACCHARIDES, BACTERIAL; SODIUM CHLORIDE; SOLUTIONS; SONICATION; VISCOSITY;

EID: 84908544257     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.09.133     Document Type: Article

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