Rheological thixotropy and pasting properties of food thickening gums orienting at improving food holding rate

Rheological thixotropy and pasting properties of food thickening gums orienting at improving food holding rate

The viscosity characteristic is an important factor affecting the holding rate of the meal-assisting instrument. The effects of shear rheological properties, thixotropy, and pasting properties of xanthan gum (XG), guar gum (GG), and thorn bean gum (TBG) in deionized water, berry juice (BJ), and nut...

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Bibliographic Details
Main Authors: Fan Yuhe, Zhang Lixun, Wang Xingyuan, Wang Keyi, Wang Lan, Wang Zhenhan, Xue Feng, Zhu Jinghui, Wang Chao
Format: Article
Language:English
Published: De Gruyter 2022-09-01
Series:Applied Rheology
Subjects:
food thickener gums
rheological properties
thixotropy
pasting properties
Online Access:https://doi.org/10.1515/arh-2022-0127

Internet

https://doi.org/10.1515/arh-2022-0127

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