Influence of deacetylation on the rheological properties of xanthan-guar interactions in dilute aqueous solutions

Authors :: Khouryieh, H.A.
Herald, T.J.
Aramouni, F.
Bean, S.
Alavi, S.
Source :: Journal of Food Science. April, 2007, Vol. 72 Issue 3, p173, 9 p.
Publication Year :: 2007
Abstract: The deacetylation of xanthan increases the viscosity of xanthan and guar mixtures in dilute aqueous solutions. The intermolecular binding was observed between the disordered segments of xanthan and guar gum in aqueous solution.

Subjects :: Xanthan gum -- Research
Aqueous solution reactions -- Research
Viscosity -- Research
Business
Food/cooking/nutrition

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