Comparison of synergistic interactions of yellow mustard gum with locust bean gum or κ-carrageenan
Xinya Wang, H. Douglas Goff, Steve W. Cui
Topics & Concepts
Locust bean gumCarrageenanMucilagePolysaccharideNatural gumRheologyChemistryThickening agentFood additiveChemical engineeringMaterials scienceGuar gumBiopolymerPolymerPolymer scienceFood scienceXanthan gumComposite materialOrganic chemistryBotanyThickeningBiologyEngineeringPolysaccharides Composition and ApplicationsPolysaccharides and Plant Cell WallsProteins in Food Systems