Effect of sucrose on rheological properties of xanthan gum-locust bean gum mixtures
Sign Up to like & getrecommendations! Published in 2019 at "Food Science and Biotechnology"
DOI: 10.1007/s10068-019-00582-z
Abstract: The effect of sucrose (0, 10, 20, 30, and 40%) on flow and dynamic rheological properties of xanthan gum (XG) mixed with locust bean gum (LBG) at different mixing ratios (100/0, 75/25, 50/50, and 0/100)… read more here.
Keywords: xanthan gum; rheological properties; properties xanthan; effect ... See more keywords
Rheological and water binding properties of xanthan, guar and ultra-finely milled oatmeal in white birch sap: Influence of sap minor constituents.
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DOI: 10.1016/j.foodres.2021.110478
Abstract: White Birch Sap (WBS) contains appreciable amounts of mineral ions and phenolic compounds and can be used as alternate solvent for food applications. In this study, the effect of the mineral and phenolic composition of… read more here.
Keywords: sap; water; mineral ions; white birch ... See more keywords