Table of Contents
International Journal of Carbohydrate Chemistry
Volume 2013, Article ID 463907, 15 pages
http://dx.doi.org/10.1155/2013/463907
Research Article

Certain Rheological Aspects of Functionalized Guar Gum

1Shriram Institute of Technology, Gautum Buddh Technical University, I.E.T. Campus, Sitapur Road, Lucknow 226 021, India
2Gautum Buddh Technical University, I.E.T. Campus, Sitapur Road, Lucknow 226 021, India

Received 16 January 2013; Accepted 6 March 2013

Academic Editor: R. J. Linhardt

Copyright © 2013 Meenu Kapoor et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Citations to this Article [4 citations]

The following is the list of published articles that have cited the current article.

  • Manaek Simamora, “Business Plan Development -- An Exercise in Functional Food Products,” SSRN Electronic Journal, . View at Publisher · View at Google Scholar
  • Martin Masuelli, “Tara Gum, the New Biopolymer for Various Applications: Hydrodynamic Properties,” Handbook of Sustainable Polymers, pp. 59–98, 2015. View at Publisher · View at Google Scholar
  • David Dogon, and Michael Golombok, “Self-regulating solutions for proppant transport,” Chemical Engineering Science, vol. 148, pp. 219–228, 2016. View at Publisher · View at Google Scholar
  • Chiara Berlangieri, Giovanna Poggi, Sergio Murgia, Maura Monduzzi, Piero Baglioni, Luigi Dei, and Emiliano Carretti, “Structural, rheological and dynamics insights of hydroxypropyl guar gel-like systems,” Colloids and Surfaces B: Biointerfaces, 2018. View at Publisher · View at Google Scholar