Xanthan gum produced from milk permeate and deproteinized cheese whey: A comparative analysis with commercial xanthan gums
Marissa Justi Cancella, Ana Flávia Lawall Werneck Cerqueira, Larissa da Costa Teodoro, Juliano Rocha Pereira, Zélia Maria da Costa Ludwig, V. Anjos, Ângelo M. L. Denadai, Humberto Moreira Húngaro, Mírian Pereira Rodarte
Topics & Concepts
Xanthan gumChemistryFood scienceRheologyShear thinningApparent viscosityViscosityShear ratePolysaccharideThermogravimetric analysisChromatographyMaterials scienceOrganic chemistryComposite materialPolysaccharides Composition and ApplicationsPolysaccharides and Plant Cell WallsProteins in Food Systems