Rheological properties of rice starch–xanthan gum mixtures

C. Kim; Byoungseung Yoo

doi:10.1016/j.jfoodeng.2005.04.002

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Rheological properties of rice starch–xanthan gum mixtures

C. Kim Byoungseung Yoo

Year: 2005 Journal: Journal of Food Engineering Vol: 75 (1)Pages: 120-128 Publisher: Elsevier BV

DOI: 10.1016/j.jfoodeng.2005.04.002

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Keywords:

Xanthan gum Rheology Starch Chemistry Shear thinning Apparent viscosity Shear rate Viscosity Arrhenius equation Dynamic mechanical analysis Food science Activation energy Materials science Composite material Polymer Organic chemistry

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Polysaccharides Composition and Applications

Life Sciences → Agricultural and Biological Sciences → Food Science

Polysaccharides and Plant Cell Walls

Life Sciences → Agricultural and Biological Sciences → Plant Science

Food composition and properties

Health Sciences → Nursing → Nutrition and Dietetics

Rheological properties of rice starch–xanthan gum mixtures

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