Xanthan Gum

Reologia de Xantana: uma Revisão sobre a Influência de Eletrólitos na Viscosidade de Soluções Aquosas de Gomas Xantana Xanthan Rheological: a Review about the Influence of Electrolytes on the Viscosity of Aqueous Solutions of Xanthan Gums

Xanthan Gum / Food Industry / Chemical Properties / Aqueous Solution / Chemical Structure

Textura instrumental de queijo petit-suisse potencialmente probiótico: influência de diferentes combinações de gomas

Functional Food / Xanthan Gum / Dairy Products / Food Sciences / Ciência e Tecnologia de Alimentos / Lactobacillus Acidophilus / Guar Gum / Lactobacillus Acidophilus / Guar Gum

Molho cremoso à base de extrato de soja: estabilidade, propriedades reológicas, valor nutricional e aceitabilidade do consumidor

High Pressure / Sample Preparation / Xanthan Gum / Soybean / Sensory Evaluation / Sunflower / Food Sciences / Nutritional Value / Ciência e Tecnologia de Alimentos / Sunflower Oil / Citric Acid / Soybean Oil / Physical Properties / Soy Protein / Sunflower / Food Sciences / Nutritional Value / Ciência e Tecnologia de Alimentos / Sunflower Oil / Citric Acid / Soybean Oil / Physical Properties / Soy Protein

Molho cremoso à base de extrato de soja: estabilidade, propriedades reológicas, valor nutricional e aceitabilidade do consumidor Soy - based low fat emulsion: stability, rheology, nutritional value and consumer acceptance

High Pressure / Sample Preparation / Xanthan Gum / Soybean / Sensory Evaluation / Sunflower / Nutritional Value / Sunflower Oil / Citric Acid / Soybean Oil / Physical Properties / Soy Protein / Sunflower / Nutritional Value / Sunflower Oil / Citric Acid / Soybean Oil / Physical Properties / Soy Protein

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