The Infona portal uses cookies, i.e. strings of text saved by a browser on the user's device. The portal can access those files and use them to remember the user's data, such as their chosen settings (screen view, interface language, etc.), or their login data. By using the Infona portal the user accepts automatic saving and using this information for portal operation purposes. More information on the subject can be found in the Privacy Policy and Terms of Service. By closing this window the user confirms that they have read the information on cookie usage, and they accept the privacy policy and the way cookies are used by the portal. You can change the cookie settings in your browser.
Abstract
The influence of agave fructans (AF) (1–10%) and xanthan (from 0.03% to 0.25%) in combination with sodium caseinate (SC) at 1% on the rheological and physicochemical properties of aqueous phases and emulsions was evaluated. Steady‐state flow behavior, particle size distribution, and stability studies were used to characterize the systems. The aqueous systems displayed the shear‐thinning...
Aqueous systems of agave fructans and sodium caseinate were studied to identify the physical and physicochemical properties of the individual macromolecules and their mixtures. Bulk behavior of agave fructans alone and in mixtures with sodium caseinate systems was similar to that of the density and rheology of monosaccharide solutions. A synergistic surface activity effect was found and attributed...
Set the date range to filter the displayed results. You can set a starting date, ending date or both. You can enter the dates manually or choose them from the calendar.