Sorption of water vapor, hydration, and viscosity of carboxymethylhydroxypropyl guar, diutan, and xanthan gums, and their molecular association with and without salts (NaCl, CaCl2, HCOOK, CH3COONa, (NH4)2SO4 and MgSO4) in aqueous solution
Gums are routinely used in food industry, pharmacy and oil recovery process. In these uses, the hydrocolloids very often encounter interactions with salts at moderate to high temperature. Since they are normally employed in the form of solution and gel, their viscous or fluidity properties need deta...
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Bibliographische Detailangaben
| Veröffentlicht in: | Langmuir : the ACS journal of surfaces and colloids. - 1991. - 25(2009), 19 vom: 06. Okt., Seite 11647-56
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| 1. Verfasser: |
Banerjee, Paltu
(VerfasserIn) |
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| Weitere Verfasser: |
Mukherjee, Indrajyoti,
Bhattacharya, Subhash,
Datta, Sidhhartha,
Moulik, Satya P,
Sarkar, Diptabhas |
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| Format: | Online-Aufsatz
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| Sprache: | English |
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| Veröffentlicht: |
2009
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| Zugriff auf das übergeordnete Werk: | Langmuir : the ACS journal of surfaces and colloids
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| Schlagworte: | Journal Article
Research Support, Non-U.S. Gov't
Calcium Compounds
Chromates
Galactans
Mannans
Plant Gums
Polysaccharides, Bacterial
Salts
Solutions
mehr...
carboxymethyl guar gum
Water
059QF0KO0R
Sodium Chloride
451W47IQ8X
Sodium Acetate
4550K0SC9B
Magnesium Sulfate
7487-88-9
calcium chromate(VI)
J1FGH4ZJ4M
Potassium Acetate
M911911U02
Ammonium Sulfate
SU46BAM238
xanthan gum
TTV12P4NEE |
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