Commercial Tara gum from three sources was purified by precipitation with isopropanol and
evaluated on the structural, physicochemical and rheological properties. FT–IR and NMR …

The rheological properties of tara gum, as affected by concentration, temperature, pH and
the presence of salts and sucrose, were investigated by using steady and dynamic shear …

Gums are integral ingredients in fluid foods used for controlling viscosity and mouthfeel.
Advances in rheological instrumentations permits enhanced evaluations of the viscoelastic …

The composition and hydration characteristics as a function of change in viscosity with time
of native and fractionated guar gum samples from different sources were studied using …

Tamarind seed gum as seed polysaccharide from Tamarindus indica L. has been
characterized for physicochemical and rheological properties in the present work. The …

Gatifolia, a commercial gum ghatti (Anogeissus latifolia) product was studied for its
structural, thermal, and rheological characteristics. This study may prove helpful for the use …

Semi‐dilute solutions of hydroxypropyl guar gum (HPGG), the most widely used derivative of
naturally occurring guar galactomannan, were investigated with respect to their viscosity …

The gelation properties and structure characteristics of tara gum blended with κ-
carrageenan or xanthan were respectively investigated by texture analysis, dynamic …

Rheological properties of cashew gum (CG) and gum arabic (AR), the exudate
polysaccharides from Anacardium occidentale L. and Acacia, at different solutions (0.4–50 …

The rheological properties of aqueous solutions of guar gum (GG) and hydroxyethyl guar
gum (HEG) have been investigated. The flow properties of these polysaccharide solutions …