Journal ArticleDOI
Rheological characterization of hydrocolloids interaction: A case study on sage seed gum-xanthan blends
TLDR
In this paper, a robust scheme for in-depth rheological study on the interaction of two attractive hydrocolloids (sage seed gum (SSG) and xanthan gum (XG) at five blending levels (1-0, 3-1, 1-1 and 0-1) was defined by utilizing flow behavior, thixotropy and viscoelasticity measurements.About:
This article is published in Food Hydrocolloids.The article was published on 2017-05-01. It has received 42 citations till now. The article focuses on the topics: Xanthan gum & Shear thinning.read more
Citations
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Journal ArticleDOI
Plant seed mucilage as emerging biopolymer in food industry applications
TL;DR: The most recent advancements in the field of PSM extraction and characterisation as well as their exploitation as alternative hydrocolloids for food and nutraceutical industry applications are discussed.
Journal ArticleDOI
The effect of basil seed gum (BSG) on the rheological and physicochemical properties of heat-induced egg albumin gels
TL;DR: In this paper, the effect of basil seed gum (BSG) on the rheological and physicochemical characteristics of egg albumin gels was investigated and it was found that the hardness of the gels increased as a result of the increase in BSG concentration with no significant (p < 0.05) change in cohesiveness.
Journal ArticleDOI
The rheological and physicochemical properties of a novel thermosensitive hydrogel based on konjac glucomannan/gum tragacanth
TL;DR: In this paper, a novel thermosensitive hydrogel was prepared under specific physical gelling conditions using konjac glucomannan (KGM) and gum tragacanth (GT).
Journal ArticleDOI
Rheological characterizations of concentrated binary gum mixtures with xanthan gum and galactomannans.
TL;DR: The results suggest that the synergistic effect of GG and LBG addition on rheological properties of XG appears to be due to intermolecular interaction occurred between XG and galactomannans, as confirmed by dynamic rheology properties.
Journal ArticleDOI
Steady/dynamic rheological characterization and FTIR study on wheat starch-sage seed gum blends
TL;DR: In this article, the interactions of wheat starch (WS) with sage seed gum (SSG) were explored by steady and dynamic rheological tests and Fourier transform infrared (FTIR) spectroscopy measurements as well.
References
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Book
Viscoelastic properties of polymers
TL;DR: In this article, the authors describe the nature of Viscoelastic behavior of polymeric systems and approximate relations among the linear Viscoels and approximate interrelations among the Viscelastic Functions.
Book
Rheological Methods in Food Process Engineering
TL;DR: Rheological methods in food process engineering as discussed by the authors, Rheological Methods in Food Process Engineering (RME), RME (Rheology of Food Process engineering), and RME
Journal ArticleDOI
Thixotropy—a review
TL;DR: A history of thixotropy is given in this article, together with a description of how it is understood today in various parts of the scientific community, and a mechanistic description of the thixotropic system is presented.