Viscosity of guar gum and xanthan/guar gum mixture solutions

By J. Casas, Á. F. Mohedano, F. García-Ochoa. 2000

196 citations recorded by the source corpus.

Subfields: Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/807859ed8d3e7d1e6800b4c245367aecd8b70036

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1. Dipjyoti Saha
2. S. Bhattacharya

Citations in the corpus

• Hydrocolloids as thickening and gelling agents in food: a critical review (2010, background): “The reason for higher viscosity of guar compared to LBG is the higher molecular weight of guar gum (Casas et al. 2000).”