Rheological characteristics of concentrated ternary gum mixtures with xanthan gum, guar gum, and carboxymethyl cellulose: Effect of NaCl, sucrose, pH, and temperature
J. Bąk, Byoungseung Yoo
Topics & Concepts
Carboxymethyl celluloseGuar gumRheologyXanthan gumChemistrySucroseTernary operationViscosityShear thinningDynamic modulusDynamic mechanical analysisApparent viscosityChromatographyMaterials scienceFood scienceSodiumOrganic chemistryComposite materialPolymerProgramming languageComputer sciencePolysaccharides Composition and ApplicationsPolysaccharides and Plant Cell WallsProteins in Food Systems