Rheological properties of stabilizers at low temperatures in concentrated sucrose solutions
Véronique Masselot, Hayat Benkhelifa, Gérard Cuvelier, Véronique Bosc
Topics & Concepts
RheologyViscoelasticityLocust bean gumSucroseViscosityShear thinningChemistryCrystallizationApparent viscosityChemical engineeringPhase (matter)ThermodynamicsMaterials scienceXanthan gumOrganic chemistryComposite materialEngineeringPhysicsPolysaccharides Composition and ApplicationsPolysaccharides and Plant Cell WallsFood composition and properties