JOURNAL ARTICLE

Rheological properties of rice starch–xanthan gum mixtures

C. KimByoungseung Yoo

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

Metrics

206
Cited By
8.74
FWCI (Field Weighted Citation Impact)
55
Refs
0.97
Citation Normalized Percentile
Is in top 1%
Is in top 10%

Citation History

Topics

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
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