Determination of Temperature-Dependent Coefficients of Viscosity and Surface Tension of Tamarind Seeds (Tamarindus indica L.) Polymer

The rheological properties of tamarind seed polymer are characterized for its possible commercialization in the food and pharmaceutical industry. Seed polymer was extracted using water as a solvent and ethyl alcohol as a precipitating agent. The temperature’s effect on the rheological behavior of th...

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Detalhes bibliográficos
Publicado no:Polymers (Basel)
Main Authors: Malviya, Rishabha, Jha, Sheetal, Fuloria, Neeraj Kumar, Subramaniyan, Vetriselvan, Chakravarthi, Srikumar, Sathasivam, Kathiresan, Kumari, Usha, Meenakshi, Dhanalekshmi Unnikrishnan, Porwal, Omji, Sharma, Akanksha, Kumar, Darnal Hari, Fuloria, Shivkanya
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI 2021
Assuntos:
Communication
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC7923174/
https://ncbi.nlm.nih.gov/pubmed/33670569
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/polym13040610
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