Influence of the Ionic Strength in the Intrinsic Viscosity of Xanthan Gum. An Experimental Review
Year: 2015
Type: article
Abstract: This study involves the influence of ionic strength in intrinsic viscosity of xanthan gum. The best concentration of monovalent and bivalent cations chloride salts is evaluated. The salt concentration is 0.001 M for monovalent cations and 3 x 10-5 M for bivalent cations and the hydrodynamic radius is maximum for these concentrations. The minimal concentration is in the range of 0.01 to 0.1 M for different cations.
Source: Americanae (AECID Library)
DOI: 10.12691/jpbpc-3-1-3
Authors: Enrique de la Vega, Elena Vásquez, Jorge R. A. Díaz, Martin Alberto Masuelli
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: green
OpenAlex ID: W2199273124