Chinese quince seed gum: Flow behaviour, thixotropy and viscoelasticity.

Wang, Li; Liu, Hua-Min; Zhu, Chun-Yan; Xie, Ai-Jun; Ma, Bing-Ji; Zhang, Peng-Zhan

Wang, Li; Liu, Hua-Min; Zhu, Chun-Yan; Xie, Ai-Jun; Ma, Bing-Ji; Zhang, Peng-Zhan.

Affiliation

Wang L; Department of Traditional Chinese Medicine, Agronomy College of Henan Agricultural University, Zhengzhou 450001, China.
Liu HM; Department of Traditional Chinese Medicine, Agronomy College of Henan Agricultural University, Zhengzhou 450001, China; College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China. Electronic address: liuhuamin5108@163.com.
Zhu CY; College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.
Xie AJ; College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.
Ma BJ; Department of Traditional Chinese Medicine, Agronomy College of Henan Agricultural University, Zhengzhou 450001, China.
Zhang PZ; Department of Traditional Chinese Medicine, Agronomy College of Henan Agricultural University, Zhengzhou 450001, China.

Carbohydr Polym ; 209: 230-238, 2019 Apr 01.

Article de En | MEDLINE | ID: mdl-30732804

Sujet(s)
Mots clés

Chinese quince seed gum; Flow behaviour; Viscoelastic properties

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Texte intégral: 1 Collection: 01-internacional Base de données: MEDLINE Sujet principal: Rhéologie / Graines / Rosaceae / Élasticité / Gommes végétales Langue: En Journal: Carbohydr Polym Année: 2019 Type de document: Article Pays d'affiliation: Chine Pays de publication: Royaume-Uni

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