An ideal solid material will respond to an applied load by deforming finitely and recovering
that deformation upon removal of the load. Such a response is called “elastic”. Ideal elastic …

Xanthan gum can improve the freeze-thaw stability of frozen foods. However, the high
viscosity and long hydration time of xanthan gum limits its application. In this study …

New cellulose solvent based on choline hydroxide/urea (ChOH/Ur) deep eutectic solvent
(DES) was developed. The ChOH/Ur DES has a promising solubility for cellulose compared …

Comprehensive in scope, Food Polysaccharides and Their Applications, Second Edition
explains the production aspects and the chemical and physical properties of the main …

The flow and functional models dealing with the rheology of fluid and semisolid foods are
discussed. Because many foods exhibit yield stress, its role and measurement are …

The rheological behaviour of aqueous galactomannan—tara gum (TG) and locust bean gum
(LBG)—solutions was studied at 25° C, using steady-shear and dynamic oscillatory …

Rheological properties of rice starch–xanthan gum mixtures (5% w/w) at different xanthan
gum concentrations (0%, 0.2%, 0.4%, 0.6%, and 0.8% w/w) were evaluated in steady and …

Pectins are a complex group of structural heteropolysaccharides containing mostly
galacturonic acid units. They are present in the primary cell walls and middle lamella of …

Rheological behavior of starch dispersions is strongly influenced by the granules. From
granule size data of 2.6% tapioca starch dispersions (STDs) isothermally heated in the …

The dilute solution properties of guar, native and purified locust bean gum (LBG) in sucrose
solutions (0–40% w/w) have been assessed. The intrinsic viscosity of LBG is artificially high …