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《CHEMISTRY AND INDUSTRY OF FOREST PRODUCTS》 1998-01
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STUDY ON SYNERGISTIC INTERACTIONS AND GELATION OF XANTHANLOCUST BEAN GUM

He Dongbao Zhan Dongfen(Department of Environment Science, Wuhan University\ Wuhan\ 430072)  
Maximum synergistic interaction was achieved for mixed gel at 1.0% total polysaccharide concentration when the ratio of xanthan gum to locust bean gum(LBG) was 60∶40 Studies have been made on the gelation effect of the preparation temperature (Tp) and salt ionic strength. It was found that synergistic interactions are affected by not only the mixed ratio and Tm of xanthan gum, but also the M/G ratio of LBG.
【Fund】: 国家自然科学基金
【CateGory Index】: O636.9
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