Rheology and viscosity scaling of the polyelectrolyte xanthan gum
β Scribed by Nicholas B. Wyatt; Matthew W. Liberatore
- Publisher
- John Wiley and Sons
- Year
- 2009
- Tongue
- English
- Weight
- 155 KB
- Volume
- 114
- Category
- Article
- ISSN
- 0021-8995
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Xanthan and locust bean gums are polysaccharides able to produce aqueous solutions with high viscosity and non-Newtonian behaviour. When these solutions are mixed a dramatic increase on viscosity is observed, much greater than the combined viscosity of the separated polysaccharide solutions. In this
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