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Xanthan-locust bean gum interactions and gelation

✍ Scribed by D.F. Zhan; M.J. Ridout; G.J. Brownsey; V.J. Morris


Book ID
103557538
Publisher
Elsevier Science
Year
1993
Tongue
English
Weight
519 KB
Volume
21
Category
Article
ISSN
0144-8617

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πŸ“œ SIMILAR VOLUMES


Viscosity of solutions of xanthan/locust
✍ Casas, J A; GarcοΏ½a-Ochoa, F πŸ“‚ Article πŸ“… 1999 πŸ› John Wiley and Sons 🌐 English βš– 248 KB πŸ‘ 2 views

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