The effect of shear rate on the viscosity of solutions of guar gum and locust bean gum
β Scribed by Attia M. Elfak; Geoffrey Pass; Glyn O. Phillips
- Publisher
- John Wiley and Sons
- Year
- 1979
- Tongue
- English
- Weight
- 315 KB
- Volume
- 30
- Category
- Article
- ISSN
- 0022-5142
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π SIMILAR VOLUMES
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
## Gelation of K-Carrageenan The interaction ofK-currugwnan with locust bean gum and dextrun has been studied by rheologj: difkwntid scanning calorimrtry (DSC), und electron spin rcsonunce spectroscop)2 (ESR) . Rhrologicul inemirements show that the currageenun gel churactcrirtics arc grcatly enhan