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International Journal of Biological Macromolecules, ISSN 0141-8130, 03/2016, Volume 84, pp. 236 - 245
Journal Article
Journal of Food Science and Technology, ISSN 0022-1155, 3/2014, Volume 51, Issue 3, pp. 409 - 418
Guar gum is a novel agrochemical processed from endosperm of cluster bean. It is largely used in the form of guar gum powder as an additive in food,... 
Viscosity | Chemistry | Food Science | Nutrition | Chemistry/Food Science, general | Guar gum | Hydration rate | Cluster bean | Dietary fiber | Cholesterol | STORAGE | GALACTOMANNAN | RHEOLOGICAL PROPERTIES | MOLECULAR-WEIGHT | QUALITY | BEHAVIOR | FOOD SCIENCE & TECHNOLOGY | GELATION | HYDROCOLLOIDS | SIZE-EXCLUSION CHROMATOGRAPHY | Studies | Beans | Baked goods | Food additives | Food products | Review
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 12/2014, Volume 42, pp. 92 - 99
Phase separation of mixtures of a gelatinized waxy corn starch (S) and locust bean gum (LBG) has been studied in detail at pH 7 and room temperature in the... 
Polysaccharides | Pickering stabilization | Phase separation | Particles | Nanoparticles | Guar | Locust bean gum | Phase transformations | Guar gum | Corn | Starches | Hydrophobicity | Silicon dioxide
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 06/2017, Volume 67, pp. 243 - 250
Basil seed gum (BSG), as an anionic heteropolysaccharide, consists of two major fractions according to molecular weight (M ); PER-BSG and SUPER-BSG which have... 
Fractionation | Time dependency: viscoelasticity | Cox-Merz rule | Seed mucilage | Shear dependency | BEHAVIOR | FOOD SCIENCE & TECHNOLOGY | XANTHAN | BETA-LACTOGLOBULIN | TEMPERATURE | FLOW PROPERTIES | PURIFICATION | HYDROCOLLOIDS | CHEMISTRY, APPLIED | GUAR GUM | POLYSACCHARIDE | Surface active agents | Proteases | Analysis | Polymers
Journal Article
International Journal of Biological Macromolecules, ISSN 0141-8130, 05/2014, Volume 66, pp. 74 - 80
Journal Article
Polymer Science, Series A, ISSN 0965-545X, 1/2019, Volume 61, Issue 1, pp. 29 - 38
The thermodynamics of the interaction of guar gum, xanthan gum, agarose, and gellan gum with water has been investigated. The isotherms of water sorption by... 
Polymer Sciences | Chemistry | HYDROGELS | POLYMER SCIENCE | THERMODYNAMICS | CARRIER | POLYMER | Parameters | Enthalpy | Macromolecules | Gellan gum | Xanthan | Dissolution | Sorption | Polysaccharides | Dilution | Aqueous solutions | Isotherms | Mathematical analysis | Guar gum | Polymers
Journal Article
International Journal of Biological Macromolecules, ISSN 0141-8130, 07/2019, Volume 133, pp. 964 - 970
Porous grafted copolymer with excellent thermal stability and swelling capacity was synthesized from water soluble gum polysaccharide (PG) and acrylamide (AM).... 
Grafted copolymerization | Swelling capacity | Polysaccharide | Prunus cerasifera | Thermal stability | POLYMER SCIENCE | CARBON | BIOCHEMISTRY & MOLECULAR BIOLOGY | IONS | COMPOSITES | NANOCOMPOSITES | ROBUST | STARCH | ACRYLAMIDE | CHEMISTRY, APPLIED | ALLOY | GUAR GUM | MICROSTRUCTURE
Journal Article
Journal of Applied Polymer Science, ISSN 0021-8995, 01/2020, Volume 137, Issue 3, pp. 48301 - n/a
ABSTRACT Welan gum has disadvantages such as poor solubility, low viscosity, and poor crosslinking property, when it is applied in petroleum industry,... 
Welan gums | oil and gas | structure–property relations | SUBSTITUTION | POLYMER SCIENCE | RHEOLOGICAL PROPERTIES | CARBOXYMETHYL GUAR GUM | BORIC-ACID | structure-property relations | BORATE | TRICARBOXYLIC ACIDS | STARCH | ESTERS | CHEMISTRY | CITRIC-ACID | Guar | Crosslinked polymers | Citric acid | Viscosity | Crosslinking | Borax | Guar gum | Solubility
Journal Article
by Bak, J.H and Yoo, B
International Journal of Biological Macromolecules, ISSN 0141-8130, 05/2018, Volume 111, pp. 77 - 81
The intrinsic viscosity ([η]) values of binary gum mixtures with xanthan gum (XG) and guar gum (GG) mixed with NaCl and sucrose at different concentrations as... 
Xanthan gum | Binary gum mixture | Synergistic interaction | Intrinsic viscosity | Guar gum | POLYMER SCIENCE | GELS | BIOCHEMISTRY & MOLECULAR BIOLOGY | ACIDIC CONDITIONS | RHEOLOGY | SEED GUM | GELATION | SUGARS | SALT | STEADY | TEMPERATURE | CHEMISTRY, APPLIED | DILUTE-SOLUTION | Polyethylene terephthalate | Polysaccharides | Hydrogen-ion concentration | Guar | Analysis
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 10/2016, Volume 60, pp. 67 - 76
Herein, the rheological interaction of various SSG (sage seed gum) and GG (guar gum) blends were elaborated. With increasing SSG fraction, the extent of... 
Seed gum | Synergy | Galactomannan | Salvia macrosiphon | Rheology | Guar | BEHAVIOR | FOOD SCIENCE & TECHNOLOGY | XANTHAN | RELAXATION | LEPIDIUM-SATIVUM | GEL | LOCUST BEAN GUM | PHYSICOCHEMICAL PROPERTIES | TEMPERATURE | FLOW PROPERTIES | CHEMISTRY, APPLIED | EMULSIONS | Analysis | Investigations | Ramps | Shear | Blends | Seeds | Dynamics | Mathematical analysis | Guar gum | Relaxation time
Journal Article
Journal of Polymer Science Part B: Polymer Physics, ISSN 0887-6266, 02/2018, Volume 56, Issue 3, pp. 239 - 247
ABSTRACT In this article, a fast and high efficient healing hydroxypropyl guar gum (HPG)/poly(N,N‐dimethyl acrylamide) (PDMA) hydrogel is prepared by a facile... 
hydrogel | healing properties | hydroxypropyl guar gum | POLYMER SCIENCE | TOUGH | Cytokinins | Amides | Guar | Dimethyl | Acrylamide | Hydrogels | Gels | Guar gum | Healing | Crosslinking | Modulus of elasticity | Recovery | Hydroxyl groups | Strain
Journal Article