RHEOLOGICAL PROPERTIES OF HYDROCOLLOIDS IN THE PRESENCE OF SUCROSE AND MILK
- 1 March 1980
- journal article
- research article
- Published by Wiley in Journal of Texture Studies
- Vol. 10 (3), 271-279
- https://doi.org/10.1111/j.1745-4603.1980.tb00253.x
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
- The effect of shear rate on the viscosity of solutions of guar gum and locust bean gumJournal of the Science of Food and Agriculture, 1979
- The viscosity of dilute solutions of x-carrageenan and sodium carboxymethylcelluloseJournal of the Science of Food and Agriculture, 1978
- The viscosity of dilute solutions of guar gum and locust bean gum with and without added sugarsJournal of the Science of Food and Agriculture, 1977
- The effect of carbohydrates on the heat of fusion of waterJournal of Solution Chemistry, 1975
- Some rheological properties of sodium carboxymethylcellulose solutions and gelsRheologica Acta, 1974
- Effect of Various Gums on Skimmilk and Purified Milk ProteinsJournal of Dairy Science, 1968
- Solution properties of water-soluble polymers. I. Control of aggregation of sodium carboxymethylcellulose (CMC) by choice of solvent and/or electrolyteJournal of Applied Polymer Science, 1961
- Some Properties of Locust Bean GumPublished by American Chemical Society (ACS) ,1954
- Studies on polyelectrolytes. I. Sodium carboxymethylcelluloseJournal of Colloid Science, 1952