The Experts below are selected from a list of 131040 Experts worldwide ranked by ideXlab platform
Sajid Alavi - One of the best experts on this subject based on the ideXlab platform.
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influence of Mixing Temperature on xanthan conformation and interaction of xanthan guar gum in dilute aqueous solutions
Food Research International, 2006Co-Authors: Hanna Khouryieh, Thomas J Herald, Fadi M Aramouni, Sajid AlaviAbstract:Abstract Dynamic viscoelastic and intrinsic viscosity properties of xanthan, guar, and xanthan–guar blends in dilute aqueous solutions were investigated by using an oscillating capillary rheometer. Influence of Mixing Temperature on xanthan conformation and interaction with guar is discussed. Synergistic interaction occurred at Mixing Temperatures of 25 and 80 °C, but a stronger synergistic interaction was observed at Mixing Temperature 80 °C. The viscous component for all gum solutions was greater than that of the elastic component, which indicated a liquid-like behavior in the dilute regime for the polysaccharide solutions. For both Mixing Temperatures, the relative viscosities and elasticities of xanthan and guar blends were higher than the relative viscosities and elasticities calculated for blends assuming no interaction. The intrinsic viscosities of xanthan and xanthan–guar blends were higher at 80 °C than at 25 °C. The intrinsic viscosities of xanthan and guar blends were lower than those calculated from the weight averages of the two, and significantly decreased as the xanthan fraction decreased, indicating that xanthan was crucial in controlling the blend viscosity, and that the molecular binding occurred between xanthan and guar.
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Influence of Mixing Temperature on xanthan conformation and interaction of xanthan¿guar gum in dilute aqueous solutions
Food Research International, 2006Co-Authors: Hanna Khouryieh, Thomas J Herald, Fadi M Aramouni, Sajid AlaviAbstract:Abstract Dynamic viscoelastic and intrinsic viscosity properties of xanthan, guar, and xanthan–guar blends in dilute aqueous solutions were investigated by using an oscillating capillary rheometer. Influence of Mixing Temperature on xanthan conformation and interaction with guar is discussed. Synergistic interaction occurred at Mixing Temperatures of 25 and 80 °C, but a stronger synergistic interaction was observed at Mixing Temperature 80 °C. The viscous component for all gum solutions was greater than that of the elastic component, which indicated a liquid-like behavior in the dilute regime for the polysaccharide solutions. For both Mixing Temperatures, the relative viscosities and elasticities of xanthan and guar blends were higher than the relative viscosities and elasticities calculated for blends assuming no interaction. The intrinsic viscosities of xanthan and xanthan–guar blends were higher at 80 °C than at 25 °C. The intrinsic viscosities of xanthan and guar blends were lower than those calculated from the weight averages of the two, and significantly decreased as the xanthan fraction decreased, indicating that xanthan was crucial in controlling the blend viscosity, and that the molecular binding occurred between xanthan and guar.
Hanna Khouryieh - One of the best experts on this subject based on the ideXlab platform.
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influence of Mixing Temperature on xanthan conformation and interaction of xanthan guar gum in dilute aqueous solutions
Food Research International, 2006Co-Authors: Hanna Khouryieh, Thomas J Herald, Fadi M Aramouni, Sajid AlaviAbstract:Abstract Dynamic viscoelastic and intrinsic viscosity properties of xanthan, guar, and xanthan–guar blends in dilute aqueous solutions were investigated by using an oscillating capillary rheometer. Influence of Mixing Temperature on xanthan conformation and interaction with guar is discussed. Synergistic interaction occurred at Mixing Temperatures of 25 and 80 °C, but a stronger synergistic interaction was observed at Mixing Temperature 80 °C. The viscous component for all gum solutions was greater than that of the elastic component, which indicated a liquid-like behavior in the dilute regime for the polysaccharide solutions. For both Mixing Temperatures, the relative viscosities and elasticities of xanthan and guar blends were higher than the relative viscosities and elasticities calculated for blends assuming no interaction. The intrinsic viscosities of xanthan and xanthan–guar blends were higher at 80 °C than at 25 °C. The intrinsic viscosities of xanthan and guar blends were lower than those calculated from the weight averages of the two, and significantly decreased as the xanthan fraction decreased, indicating that xanthan was crucial in controlling the blend viscosity, and that the molecular binding occurred between xanthan and guar.
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Influence of Mixing Temperature on xanthan conformation and interaction of xanthan¿guar gum in dilute aqueous solutions
Food Research International, 2006Co-Authors: Hanna Khouryieh, Thomas J Herald, Fadi M Aramouni, Sajid AlaviAbstract:Abstract Dynamic viscoelastic and intrinsic viscosity properties of xanthan, guar, and xanthan–guar blends in dilute aqueous solutions were investigated by using an oscillating capillary rheometer. Influence of Mixing Temperature on xanthan conformation and interaction with guar is discussed. Synergistic interaction occurred at Mixing Temperatures of 25 and 80 °C, but a stronger synergistic interaction was observed at Mixing Temperature 80 °C. The viscous component for all gum solutions was greater than that of the elastic component, which indicated a liquid-like behavior in the dilute regime for the polysaccharide solutions. For both Mixing Temperatures, the relative viscosities and elasticities of xanthan and guar blends were higher than the relative viscosities and elasticities calculated for blends assuming no interaction. The intrinsic viscosities of xanthan and xanthan–guar blends were higher at 80 °C than at 25 °C. The intrinsic viscosities of xanthan and guar blends were lower than those calculated from the weight averages of the two, and significantly decreased as the xanthan fraction decreased, indicating that xanthan was crucial in controlling the blend viscosity, and that the molecular binding occurred between xanthan and guar.
Fadi M Aramouni - One of the best experts on this subject based on the ideXlab platform.
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influence of Mixing Temperature on xanthan conformation and interaction of xanthan guar gum in dilute aqueous solutions
Food Research International, 2006Co-Authors: Hanna Khouryieh, Thomas J Herald, Fadi M Aramouni, Sajid AlaviAbstract:Abstract Dynamic viscoelastic and intrinsic viscosity properties of xanthan, guar, and xanthan–guar blends in dilute aqueous solutions were investigated by using an oscillating capillary rheometer. Influence of Mixing Temperature on xanthan conformation and interaction with guar is discussed. Synergistic interaction occurred at Mixing Temperatures of 25 and 80 °C, but a stronger synergistic interaction was observed at Mixing Temperature 80 °C. The viscous component for all gum solutions was greater than that of the elastic component, which indicated a liquid-like behavior in the dilute regime for the polysaccharide solutions. For both Mixing Temperatures, the relative viscosities and elasticities of xanthan and guar blends were higher than the relative viscosities and elasticities calculated for blends assuming no interaction. The intrinsic viscosities of xanthan and xanthan–guar blends were higher at 80 °C than at 25 °C. The intrinsic viscosities of xanthan and guar blends were lower than those calculated from the weight averages of the two, and significantly decreased as the xanthan fraction decreased, indicating that xanthan was crucial in controlling the blend viscosity, and that the molecular binding occurred between xanthan and guar.
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Influence of Mixing Temperature on xanthan conformation and interaction of xanthan¿guar gum in dilute aqueous solutions
Food Research International, 2006Co-Authors: Hanna Khouryieh, Thomas J Herald, Fadi M Aramouni, Sajid AlaviAbstract:Abstract Dynamic viscoelastic and intrinsic viscosity properties of xanthan, guar, and xanthan–guar blends in dilute aqueous solutions were investigated by using an oscillating capillary rheometer. Influence of Mixing Temperature on xanthan conformation and interaction with guar is discussed. Synergistic interaction occurred at Mixing Temperatures of 25 and 80 °C, but a stronger synergistic interaction was observed at Mixing Temperature 80 °C. The viscous component for all gum solutions was greater than that of the elastic component, which indicated a liquid-like behavior in the dilute regime for the polysaccharide solutions. For both Mixing Temperatures, the relative viscosities and elasticities of xanthan and guar blends were higher than the relative viscosities and elasticities calculated for blends assuming no interaction. The intrinsic viscosities of xanthan and xanthan–guar blends were higher at 80 °C than at 25 °C. The intrinsic viscosities of xanthan and guar blends were lower than those calculated from the weight averages of the two, and significantly decreased as the xanthan fraction decreased, indicating that xanthan was crucial in controlling the blend viscosity, and that the molecular binding occurred between xanthan and guar.
Thomas J Herald - One of the best experts on this subject based on the ideXlab platform.
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influence of Mixing Temperature on xanthan conformation and interaction of xanthan guar gum in dilute aqueous solutions
Food Research International, 2006Co-Authors: Hanna Khouryieh, Thomas J Herald, Fadi M Aramouni, Sajid AlaviAbstract:Abstract Dynamic viscoelastic and intrinsic viscosity properties of xanthan, guar, and xanthan–guar blends in dilute aqueous solutions were investigated by using an oscillating capillary rheometer. Influence of Mixing Temperature on xanthan conformation and interaction with guar is discussed. Synergistic interaction occurred at Mixing Temperatures of 25 and 80 °C, but a stronger synergistic interaction was observed at Mixing Temperature 80 °C. The viscous component for all gum solutions was greater than that of the elastic component, which indicated a liquid-like behavior in the dilute regime for the polysaccharide solutions. For both Mixing Temperatures, the relative viscosities and elasticities of xanthan and guar blends were higher than the relative viscosities and elasticities calculated for blends assuming no interaction. The intrinsic viscosities of xanthan and xanthan–guar blends were higher at 80 °C than at 25 °C. The intrinsic viscosities of xanthan and guar blends were lower than those calculated from the weight averages of the two, and significantly decreased as the xanthan fraction decreased, indicating that xanthan was crucial in controlling the blend viscosity, and that the molecular binding occurred between xanthan and guar.
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Influence of Mixing Temperature on xanthan conformation and interaction of xanthan¿guar gum in dilute aqueous solutions
Food Research International, 2006Co-Authors: Hanna Khouryieh, Thomas J Herald, Fadi M Aramouni, Sajid AlaviAbstract:Abstract Dynamic viscoelastic and intrinsic viscosity properties of xanthan, guar, and xanthan–guar blends in dilute aqueous solutions were investigated by using an oscillating capillary rheometer. Influence of Mixing Temperature on xanthan conformation and interaction with guar is discussed. Synergistic interaction occurred at Mixing Temperatures of 25 and 80 °C, but a stronger synergistic interaction was observed at Mixing Temperature 80 °C. The viscous component for all gum solutions was greater than that of the elastic component, which indicated a liquid-like behavior in the dilute regime for the polysaccharide solutions. For both Mixing Temperatures, the relative viscosities and elasticities of xanthan and guar blends were higher than the relative viscosities and elasticities calculated for blends assuming no interaction. The intrinsic viscosities of xanthan and xanthan–guar blends were higher at 80 °C than at 25 °C. The intrinsic viscosities of xanthan and guar blends were lower than those calculated from the weight averages of the two, and significantly decreased as the xanthan fraction decreased, indicating that xanthan was crucial in controlling the blend viscosity, and that the molecular binding occurred between xanthan and guar.
D S Sulton - One of the best experts on this subject based on the ideXlab platform.
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cooking treatment Mixing time and Mixing Temperature affect pepperoni cupping
Journal of Food Science, 1995Co-Authors: K A Newkirk, L W Hand, D S SultonAbstract:Pepperoni was manufactured using three Mixing Temperatures (-5, 0, 5°C), three Mixing times (2, 8, 14 min) and two cooking treatments (uncooked or cooked to 60°C) to evaluate effects on endpoint textural parameters and cupping of pepperoni. Covariance analysis resulted in higher cohesiveness values and lower cupping scores (P<0.05) for the -5°C treatments than for the 0 or 5°C mixed treatments. Cooked pepperoni had less diameter shrink (P<0.05) and higher cupping scores (P<0.05) than uncooked treatments. Path analysis (standard partial regression coefficients) showed that diameter and cohesiveness had the greatest direct effects on cupping.
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Cooking treatment, Mixing time, and Mixing Temperature affect pepperoni cupping
Journal of Food Science, 1995Co-Authors: K A Newkirk, L W Hand, D S SultonAbstract:Pepperoni was manufactured using three Mixing Temperatures (-5, 0, 5°C), three Mixing times (2, 8, 14 min) and two cooking treatments (uncooked or cooked to 60°C) to evaluate effects on endpoint textural parameters and cupping of pepperoni. Covariance analysis resulted in higher cohesiveness values and lower cupping scores (P