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Relaxation Processes of Food Hydrocolloids in Diluted, Semidilute, and Concentrated Solutions: NMR and Hydrodynamic

Magdalena Witek1, Anna Ptaszek2, Paweł Ptaszek3

  • 1Department of Biotechnology and General Technology of Food, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Krakow, Poland.

Polymers
|December 31, 2025
PubMed

Keywords:
dynamic light scattering (DLS)guar gumhydrodynamic propertiesnuclear magnetic resonance (NMR)relaxationxanthan gum

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