Rheology of xanthan solutions as a function of temperature, concentration and ionic strength

By Emilie Choppe, Fanny Puaud, T. Nicolai, L. Benyahia. 2010

166 citations recorded by the source corpus.

Subfields: Fluid Flow and Transfer Processes, Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/17be2f1107547d88960dc4b1ad3505826aa74eff

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Fluid Flow and Transfer Processes

1. G. H. McKinley
2. R. Ewoldt
3. J. Rothstein
4. P. R. de Souza Mendes
5. R. Thompson
6. Mónica S. A. Oliveira
7. Manuel A. Alves
8. Francisco J. Galindo-Rosales

In Food Science

1. G. H. McKinley

In Plant Science

1. G. H. McKinley

Citations in the corpus

• An overview of chemical enhanced oil recovery: recent advances and prospects (2019, unknown): “This is because xanthan gum undergoes a cooperative conformational transition from a disordered conformation to a more rigid and ordered structure upon the addition of salt, hence, their improved stability [55].”
• Quantifying the consistency and rheology of liquid foods using fractional calculus (2017, methodology): “[34], given that xanthan gum constitutes only approximately 1/3 of the contents by weight of TUC [37].”