Nonlinear and linear viscoelastic properties of a novel type of xanthan gum with industrial applications

Rheological characterisation of selected food hydrocolloids by traditional and simplified techniques

(2013) Chiara Cevoli et al.   FOOD HYDROCOLLOIDS

Large amplitude oscillatory shear of xanthan gum solutions. Effect of sodium chloride (NaCl) concentration

(2013) J.A. Carmona et al.   JOURNAL OF FOOD ENGINEERING

Control of the properties of xanthan/glucomannan mixed gels by varying xanthan fine structure

(2012) P. Fitzpatrick et al.   CARBOHYDRATE POLYMERS

Steady, Dynamic, Creep, and Recovery Analysis of Ice Cream Mixes Added with Different Concentrations of Xanthan Gum

(2012) Mahmut Dogan et al.   Food and Bioprocess Technology

Flow behaviour, linear viscoelasticity and surface properties of chitosan aqueous solutions

(2010) Nuria Calero et al.   FOOD HYDROCOLLOIDS

Drag reduction effectiveness of dilute and entangled xanthan in turbulent pipe flow

(2010) Nicholas B. Wyatt et al.   JOURNAL OF NON-NEWTONIAN FLUID MECHANICS

Rheology and viscosity scaling of the polyelectrolyte xanthan gum

(2009) Nicholas B. Wyatt et al.   JOURNAL OF APPLIED POLYMER SCIENCE

Large amplitude oscillatory shear of pseudoplastic and elastoviscoplastic materials

(2009) Randy H. Ewoldt et al.   RHEOLOGICA ACTA

New measures for characterizing nonlinear viscoelasticity in large amplitude oscillatory shear

(2008) Randy H. Ewoldt et al.   JOURNAL OF RHEOLOGY