Abstract:Background
In this work, viscoelasticity, flow behaviour, thixotropy and thermo-rheological properties of binary mixtures of Lepidium perfoliatum seed gum (LPSG), as an emerging food gum, and xanthan gum (XG) at various blending ratios of 100:0, 75:25, 50:50, 25:75 and 0:100 were studied for a depth insight into their interaction. FTIR analyses were also done to investigate the interaction between the XG and LPSG.
Results
FTIR results indicated the… Show more
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