Microwave‐modified xanthan gum: Alterations in steady and dynamic rheological behaviors
Abdullah Kurt,
Eylul Ozturk,
Duygu Ozmen
et al.
Abstract:In this study, microwave modification of xanthan gum (XG) powder under various power and time settings was aimed at achieving diversity for different applications requiring different flow behaviors. Microwave treatment for 6 min at various powers showed no noticeable effect on the properties of XG. The apparent viscosity, consistency coefficient and viscoelastic properties (G′–G″) increased as powders were subjected to microwave treatment for up to 8 min and the highest increase was observed in XGs with 720 W … Show more
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