Steady shear flow behavior of sage seed gum affected by various salts and sugars: Time-independent properties.

Abstract

The rheological properties of food hydrocolloids are remarkably influenced by the quality of solvent/cosolutes in a food system. In this work, the steady shear flow behavior of sage seed gum (SSG, 0.5% w/w) at the presence of different levels of salts (KCl & MgCl2, 0-100mM) and sugars (sucrose, lactose & glucose, 0-6% w/w) was studied. It was found that the… (More)
DOI: 10.1016/j.ijbiomac.2016.06.046

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