lallemantia/sucrose

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Effect of sugars and salts on rheological properties of Balangu seed (Lallemantia royleana) gum.

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The effect of different sugars (sucrose, glucose, fructose, and lactose) and salts (NaCl and CaCl2) at various concentrations on rheological properties of Balangu seed gum (BSG, 1% w/w) was investigated. The apparent viscosity was influenced by the sugars and salts concentration and shear rate.

Dilute solution properties of Balangu (Lallemantia royleana) seed gum: effect of temperature, salt, and sugar.

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The interaction between hydrocolloids and solvent/cosolutes are the predominant factors determining their functional properties in food systems. In this research, the influence of different temperatures, salts and sugars were investigated on some molecular parameters of Balangu seed gum (BSG) as a

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