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Technological aspects of xanthan gum and gum Arabic presence in chicken egg albumin wet foams: Application of nonlinear rheology and nonparametric statistics

Joanna Kruk, Paweł Ptaszek, Kacper Kaczmarczyk

2021Food Hydrocolloids15 citationsDOI

Topics & Concepts

Xanthan gumGum arabicRheologyMaterials scienceMathematicsNatural gumChromatographyChemistryPolysaccharideComposite materialFood scienceBiochemistryRheology and Fluid Dynamics StudiesPolysaccharides Composition and ApplicationsProteins in Food Systems
Technological aspects of xanthan gum and gum Arabic presence in chicken egg albumin wet foams: Application of nonlinear rheology and nonparametric statistics | Litcius