Rheology of concentrated xanthan gum solutions: Steady shear flow behavior

By K. Song, Yong-Seok Kim, G. Chang. 2006

264 citations recorded by the source corpus.

Subfields: Fluid Flow and Transfer Processes, Food Science

View Paper: https://www.semanticscholar.org/paper/2e2f04301ba5f7c3ad74b275a10e23c7a0ebe646

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In Food Science

1. S. Mortazavi
2. S. Razavi

Citations in the corpus

• Steady shear flow behavior of gum extracted from Ocimum basilicum L. seed: effect of concentration and temperature. (2010, methodology): “For polysaccharides that exhibit yield stress such as xanthan gum (Marcotte et al., 2001; Song et al., 2006), models that include yield stress terms are more adequate.”