Effect of temperature, ion type and ionic strength on dynamic viscoelastic, steady-state and dilute-solution properties of Descurainia sophia seed gum
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DOI: 10.1016/j.foodhyd.2017.12.010
Abstract: Abstract In this study, dilute solution, steady state and dynamic rheological properties of Descurainia sophia seed gum (DSSG) were investigated. With increasing the solution temperature, the intrinsic viscosity and coil dimension of DSSG decreased. The… read more here.
Keywords: seed; temperature; ion; solution ... See more keywords