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

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

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im Juli 2015 veröffentlichter wissenschaftlicher Artikel

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wetenschappelijk artikel

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наукова стаття, опублікована в липні 2015

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

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

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

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

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

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

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P1476

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

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P2093

Gerardo Pereira-Gonçalvez

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María D. Torres

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María J. Vázquez-Vila

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P2860

Exudate gums: occurrence, production, and applications.

Water adsorption isotherms of carboxymethyl cellulose, guar, locust bean, tragacanth and xanthan gums.

Comparison of the rheology of bubbly liquids prepared by whisking air into a viscous liquid (honey) and a shear-thinning liquid (guar gum solutions)

Rheological properties of commercial chestnut flour doughs with different gums

Screening for synergistic interactions in dilute polysaccharide solutions

Characterization of galactomannans extracted from seeds of Gleditsia triacanthos and Sophora japonica through shear and extensional rheology: Comparison with guar gum and locust bean gum

P304

2436-2442

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P31

scholarly article

P356

10.1111/IJFS.12910

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P433

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P478

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P577

2015-07-31T00:00:00Z

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