Effect of pressure, concentration and temperature on the oscillatory rheology of guar gum dispersions: Response surface methodology approach
Jasim Ahmed
Topics & Concepts
Guar gumRheometerRheologyViscoelasticityMaterials scienceResponse surface methodologyTime–temperature superpositionGuarChemistryThermodynamicsComposite materialChromatographyFood sciencePhysicsPolysaccharides Composition and ApplicationsPolysaccharides and Plant Cell WallsProteins in Food Systems