Rheology and modelling of aqueous gum solutions commonly used in the food industry

Rheological properties of solutions prepared using xanthan (XG), locust bean (LBG) or sodium carboxymethyl cellulose (CMC) gums, and their binary mixtures were studied. The influence of shear rate, total gum content, measurement time and temperature on the apparent viscosity was investigated. In the...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	International journal of food science & technology 2015-11, Vol.50 (11), p.2436-2442
Hauptverfasser:	Torres, María D, Vázquez‐Vila, María J, Pereira‐Gonçalvez, Gerardo
Format:	Artikel
Sprache:	eng
Schlagworte:	Additives apparent viscosity Aqueous solutions carboxymethylcellulose food industry Food science hydrocolloids locust beans mathematical model Mathematical models Rheology shear rate temperature Viscosity xanthan gum
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!