Effect of Curdlan on the Rheological Properties of Hydroxypropyl Methylcellulose
Effect of Curdlan on the Rheological Properties of Hydroxypropyl Methylcellulose
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Publisher
Switzerland: MDPI
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Language
English
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Publisher
Switzerland: MDPI
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Contents
This work focuses on the effect of curdlan (CL) on dynamic viscoelastic property, thermal reversible property, viscosity, and the fluid types of hydroxypropyl methylcellulose (HPMC) at different temperatures. Compared to the blends at 25 °C, the blends had a smaller linear viscoelastic region (LVR), a higher gel strength, and larger storage modulus...
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Full title
Effect of Curdlan on the Rheological Properties of Hydroxypropyl Methylcellulose
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TN_cdi_doaj_primary_oai_doaj_org_article_2d699d3c08d5424290ad0268ac6d0596
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_2d699d3c08d5424290ad0268ac6d0596
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ISSN
2304-8158
E-ISSN
2304-8158
DOI
10.3390/foods10010034
