Purified salep glucomannan synergistically interacted with xanthan gum: Rheological and textural studies on a novel pH-/thermo-sensitive hydrogel

dc.contributor.author	Acar, Hacer
dc.contributor.author	Kurt, Abdullah
dc.date.accessioned	16/12/21 12:06
dc.date.available	16/12/21 12:06
dc.date.issued	2020
dc.identifier.issn	0268-005X
dc.identifier.uri	http://dspace.beu.edu.tr:8080/xmlui/handle/20.500.12643/9977
dc.identifier.uri	https://doi.org/10.1016/j.foodhyd.2019.105463
dc.description.abstract	The gelation properties and gel structure of purified salep glucomannan (S) blended with xanthan (X) in different ratios (3:1, 1:1, and 1:3) and at various pH values (water, pH 5.5 and pH 4.0) were investigated. The results indicated that the gelation tem
dc.language.iso	English
dc.publisher	Elsevıer Scı Ltd
dc.source	Food Hydrocolloıds
dc.title	Purified salep glucomannan synergistically interacted with xanthan gum: Rheological and textural studies on a novel pH-/thermo-sensitive hydrogel
dc.type	Article
dc.identifier.doi	10.1016/j.foodhyd.2019.105463
dc.identifier.wos	WOS:000510843700081
dc.identifier.volume	101

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