2016
DOI: 10.1007/s10965-016-1015-4
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Some properties of xanthan gum in aqueous solutions: effect of temperature and pH

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Cited by 78 publications
(55 citation statements)
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“…Solutions of xanthan prepared using various molecular weights of the polysaccharide, concentrations, temperature, solvents, and pH have been widely studied in terms of their rheological properties . The “weak gel‐like” properties of xanthan solutions arise from lateral association of ordered chain sequences to form extended junction zones comparable to those in true gels but much weaker, since the network structure may be broken down under stress conditions .…”
Section: Introductionmentioning
confidence: 99%
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“…Solutions of xanthan prepared using various molecular weights of the polysaccharide, concentrations, temperature, solvents, and pH have been widely studied in terms of their rheological properties . The “weak gel‐like” properties of xanthan solutions arise from lateral association of ordered chain sequences to form extended junction zones comparable to those in true gels but much weaker, since the network structure may be broken down under stress conditions .…”
Section: Introductionmentioning
confidence: 99%
“…The distinct shear thinning behavior of xanthan is associated with its molecular conformation, which at low shear stress association of chains is induced by hydrogen bonding resulting in high viscosity. However, disruption of the intra‐ and intermolecular hydrogen bonding at high shear stress, leads to the decrease of its viscosity …”
Section: Introductionmentioning
confidence: 99%
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“…Out of all the components, xanthan had the highest intrinsic viscosity which decreased with increase in temperature. This could be due to conformational transition between rigid to a disordered flexible state [31]. There is a high amount of error in 37 • C sample meaning that this trend is not statistically significant (p = 0.41).…”
Section: Intrinsic Viscositymentioning
confidence: 94%