Rheological study of xanthan and locust bean gum interaction in dilute solution: Effect of salt

By J. Higiro, T. Herald, S. Alavi, S. Bean. 2007

148 citations recorded by the source corpus.

Subfields: Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/900cf571984887635f73c752632f5a576bfed797

How researchers see this paper

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

In Food Science

1. Piyada Achayuthakan
2. M. Suphantharika

In Plant Science

1. M. Suphantharika

Citations in the corpus

• Gelatinization and rheological properties of rice starch/xanthan mixtures: Effects of molecular weight of xanthan and different salts (2008, background): “This was possibly due to molecular cross-linking of XG by calcium ions, which resulted in a greater extent of molecular contraction (Higiro et al., 2007).”