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Shear rheology and filament stretching behaviour of xanthan gum and carboxymethyl cellulose solution in presence of saliva
The objective of the work reported in this paper is to determine if saliva addition has an effect on the rheology of xanthan gum solutions. The reasons for the interest was that it has been previously reported that flavour release from high viscosity xanthan thickened foods is not reduced in the sam...
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| Главные авторы: | , , , , |
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| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Elsevier
2014
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4022836/ https://ncbi.nlm.nih.gov/pubmed/25284950 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.foodhyd.2014.01.029 |
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