The rheological properties of tara gum (Caesalpinia spinosa).

@article{Wu2015TheRP,
  title={The rheological properties of tara gum (Caesalpinia spinosa).},
  author={Yanbei Wu and Wei Ding and Lirong Jia and Qiang He},
  journal={Food chemistry},
  year={2015},
  volume={168},
  pages={
          366-71
        }
}
The rheological properties of tara gum, as affected by concentration, temperature, pH and the presence of salts and sucrose, were investigated by using steady and dynamic shear measurements and atomic force microscope observation. Tara gum exhibited non-Newtonian, pseudoplastic behaviour without thixotropy at tested concentrations (0.2-1.0%, w/v). Salts (CaCl2 and NaCl) led to a viscosity reduction, which was more sensitive to Ca(2+) than to Na(+). The gum had stable viscosity over a wide pH… CONTINUE READING

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