Starch is a copolymer with unique physicochemical characteristics, is known for its low cost,
easy degradability, renewable and easy availability. However, natural starches have some …

Xanthan gum is a microbial exo-polysaccharide produced industrially from carbon sources
by fermentation using the Gram-negative bacterium Xanthomonas campestris. The yield and …

The feasibility of using apple and rose as raw materials for the preparation of 3D printed
dysphagic foods with independent (0.4%) and combined (0.4% in proportion 2: 1, 1: 1, and …

Xanthan gum was produced by Xanthomonas campestris pv. campestris NRRL B-1459
using diluted sugar cane broth in experiments that lasted 24h. The components used were …

In food ink systems in which the particles are dispersed in a hydrocolloid matrix, the source
of the particles and the particle content are the main factors affecting the printability and …

The viscoelastic and flow behavior of aqueous dispersions with different concentrations of
chia mucilage (Salvia hispanica L.) from Argentina seeds was characterized. The mucilage …

Background In the present study, the effects of NaCl and CaCl2 (0–200 mM) on the
rheological properties of Lepidium perfoliatum seed gum (LPSG) as a novel potential source …

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 …

Hydrocolloids are promising additives used to enhance the rheological properties of food
products. The unique structures, charged groups, and molecular conformations of …

Our goal was to investigate the effects of various conditions of media (NaCl, sucrose, pH,
and temperature) on the steady and dynamic shear rheological properties of a concentrated …