Rheological properties of binary mixtures of Lepidium perfoliatum seed gum and xanthan gum

Abstract Background In this work, viscoelasticity, flow behaviour, thixotropy and thermo-rheological properties of binary mixtures of Lepidium perfoliatum seed gum (LPSG), as an emerging food gum, and xanthan gum (XG) at various blending ratios of 100:0, 75:25, 50:50, 25:75 and 0:100 were studied fo...

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Bibliographic Details
Published in:Chemical and Biological Technologies in Agriculture
Main Authors: Alireza Yousefi, Komla Ako, Ghader Hosseinzadeh, Shahla Khodabakhshaghdam
Format: Article
Language:English
Published: SpringerOpen 2023-01-01
Subjects:
Lepidium perfoliatum seed gum
Xanthan gum
Rheology
Interaction
Synergy
Incompatibility
Online Access:https://doi.org/10.1186/s40538-023-00384-w

Internet

https://doi.org/10.1186/s40538-023-00384-w

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