Characterisation of xanthan gum solutions using dynamic light scattering and rheology

By A. B. Rodd, D. Dunstan, D. V. Boger. 2000

176 citations recorded by the source corpus.

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

View Paper: https://www.semanticscholar.org/paper/4a39126e60dbed2e34c791ddb32ef405ad8fd076

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1. G. Savary
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4. Laura Gilbert

Citations in the corpus

• Rheological and textural characterization of cosmetic emulsions containing natural and synthetic polymers: relationships between both data (2013, background): “3a notably evidences the extreme shear thinning behavior of the Xanthan emulsion with high values of apparent viscosity at low shear rates, and lower values of apparent viscosity than those of the other polysaccharide emulsions at high shear rates, as the consequence of its molecular semi-flexible s”