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Updated: Jan 30, 2026

Studying Large Amplitude Oscillatory Shear Response of Soft Materials
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Effect of Xanthan Gum on the Rheological Behavior and Microstructure of Sodium Caseinate Acid Gels

María E Hidalgo1,2, Mirta Armendariz3, Jorge R Wagner4

  • 1Departamento de Química-Física, Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario, Suipacha 531, S2002LRK Rosario, Santa Fe, Argentina. maruhidalgo80@yahoo.com.ar.

Gels (Basel, Switzerland)
|January 25, 2019
PubMed

Keywords:
digital images analysisexperimental designprotein-polysaccharide interactionsthermodynamic compatibility

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