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Journal Abstract Search

768 related items for PubMed ID: 17995797

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  • 3. Rheological interactions between Lallemantia royleana seed extract and selected food hydrocolloids.
    Moghaddam TM, Razavi SM, Emadzadeh B.
    J Sci Food Agric; 2011 Apr; 91(6):1083-8. PubMed ID: 21308689
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  • 7. Synergistic gelation of xanthan gum with locust bean gum: a rheological investigation.
    Copetti G, Grassi M, Lapasin R, Pricl S.
    Glycoconj J; 1997 Dec; 14(8):951-61. PubMed ID: 9486428
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  • 8. Stretching properties of xanthan, carob, modified guar and celluloses in cosmetic emulsions.
    Gilbert L, Loisel V, Savary G, Grisel M, Picard C.
    Carbohydr Polym; 2013 Apr 02; 93(2):644-50. PubMed ID: 23499107
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  • 9. Sorption of water vapor, hydration, and viscosity of carboxymethylhydroxypropyl guar, diutan, and xanthan gums, and their molecular association with and without salts (NaCl, CaCl2, HCOOK, CH3COONa, (NH4)2SO4 and MgSO4) in aqueous solution.
    Banerjee P, Mukherjee I, Bhattacharya S, Datta S, Moulik SP, Sarkar D.
    Langmuir; 2009 Oct 06; 25(19):11647-56. PubMed ID: 19715284
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  • 12. Dynamic and shear stress rheological properties of guar galactomannans and its hydrolyzed derivatives.
    Hussain M, Bakalis S, Gouseti O, Zahoor T, Anjum FM, Shahid M.
    Int J Biol Macromol; 2015 Jan 06; 72():687-91. PubMed ID: 25256551
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  • 13. Effect of guar and xanthan gums on functional properties of mango (Mangifera indica) kernel starch.
    Nawab A, Alam F, Haq MA, Hasnain A.
    Int J Biol Macromol; 2016 Dec 06; 93(Pt A):630-635. PubMed ID: 27608547
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  • 14. Effect of gums on the rheological characteristics and microstructure of acid-induced SPI-gum mixed gels.
    Chang YY, Li D, Wang LJ, Bi CH, Adhikari B.
    Carbohydr Polym; 2014 Aug 08; 108():183-91. PubMed ID: 24751263
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  • 15. Rheology of dispersions of xanthan gum, locust bean gum and mixed biopolymer gel with silicon dioxide nanoparticles.
    Kennedy JR, Kent KE, Brown JR.
    Mater Sci Eng C Mater Biol Appl; 2015 Mar 08; 48():347-53. PubMed ID: 25579932
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  • 16. Effect of CMC addition on steady and dynamic shear rheological properties of binary systems of xanthan gum and guar gum.
    Bak JH, Yoo B.
    Int J Biol Macromol; 2018 Aug 08; 115():124-128. PubMed ID: 29654858
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  • 17. Structure-property relationships of carboxymethyl hydroxypropyl guar gum in water and a hyperentanglement parameter.
    Szopinski D, Kulicke WM, Luinstra GA.
    Carbohydr Polym; 2015 Mar 30; 119():159-66. PubMed ID: 25563956
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  • 18. Linear Viscoelastic Properties of Selected Polysaccharide Gums as Function of Concentration, pH, and Temperature.
    Fagioli L, Pavoni L, Logrippo S, Pelucchini C, Rampoldi L, Cespi M, Bonacucina G, Casettari L.
    J Food Sci; 2019 Jan 30; 84(1):65-72. PubMed ID: 30548856
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  • 19. Improvement of texture properties and syneresis of arrowroot (Maranta arundinacea) starch gels by using hydrocolloids (guar gum and xanthan gum).
    da Silva Costa RA, Bonomo RCF, Rodrigues LB, Santos LS, Veloso CM.
    J Sci Food Agric; 2020 May 30; 100(7):3204-3211. PubMed ID: 32105338
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  • 20. Effect of xanthan/enzyme-modified guar gum mixtures on the stability of whey protein isolate stabilized fish oil-in-water emulsions.
    Chityala PK, Khouryieh H, Williams K, Conte E.
    Food Chem; 2016 Dec 01; 212():332-40. PubMed ID: 27374540
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