Structure and rheological properties of acacia gum dispersions
- Other title
- Structure et propriétés rhéologiques de dispersions de gomme d'acacia (fr)
- Author
- SANCHEZ, Christian1 ; RENARD, Denis2 ; ROBERT, Paul2 ; SCHMITT, Christophe1 ; LEFEBVRE, Jacques2
[1] Laboratoire de Physico-Chimie et Génie Alimentaires, ENSAIA-INPL, 2 avenue de la Forêt-de-Haye BP172, 54505 Vandoeuvre-lès-Nancy, France
[2] INRA, Centre de Recherches Agro-Alimentaires, Unité de Physico-Chimie des Macromolécules, BP 71627, 44316 Nantes, France - Source
Food hydrocolloids. 2002, Vol 16, Num 3, pp 257-267 ; Table ; ref : 1 p.1/2
- CODEN
- FOHYES
- ISSN
- 0268-005X
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Dispersion aqueuse Essai cisaillement Gomme arabique Propriété rhéologique Propriété surface Relation structure propriété Viscosité Viscoélasticité Hydrocolloïde Polyoside
- Keyword (en)
- Aqueous dispersion Shear test Gum arabic Rheological properties Surface properties Property structure relationship Viscosity Viscoelasticity Hydrocolloid Polysaccharide
- Keyword (es)
- Dispersión acuosa Ensayo cortante Goma arábica Propiedad rheológica Propiedad superficie Relación estructura propiedad Viscosidad Viscoelasticidad Hidrocoloide Poliósido
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A08 Food additives
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 13491082
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/S0268-005X(01)00096-0 
https://dx.doi.org/10.1016/S0268-005X(01)00096-0
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