| Title |
Guar gum: processing, properties and food applications—A Review
|
|---|---|
| Published in |
Journal of Food Science and Technology, October 2011
|
| DOI | 10.1007/s13197-011-0522-x |
| Pubmed ID | |
| Authors |
Deepak Mudgil, Sheweta Barak, Bhupendar Singh Khatkar |
| Abstract |
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, pharmaceuticals, paper, textile, explosive, oil well drilling and cosmetics industry. Industrial applications of guar gum are possible because of its ability to form hydrogen bonding with water molecule. Thus, it is chiefly used as thickener and stabilizer. It is also beneficial in the control of many health problems like diabetes, bowel movements, heart disease and colon cancer. This article focuses on production, processing, composition, properties, food applications and health benefits of guar gum. |
X Demographics
The data shown below were collected from the profiles of 5 X users who shared this research output. Click here to find out more about how the information was compiled.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| France | 1 | 20% |
| Japan | 1 | 20% |
| Hungary | 1 | 20% |
| Unknown | 2 | 40% |
Demographic breakdown
| Type | Count | As % |
|---|---|---|
| Members of the public | 4 | 80% |
| Scientists | 1 | 20% |
Mendeley readers
The data shown below were compiled from readership statistics for 1,211 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Brazil | 2 | <1% |
| Poland | 1 | <1% |
| India | 1 | <1% |
| Unknown | 1207 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Master | 177 | 15% |
| Student > Bachelor | 177 | 15% |
| Student > Ph. D. Student | 145 | 12% |
| Researcher | 95 | 8% |
| Student > Doctoral Student | 40 | 3% |
| Other | 135 | 11% |
| Unknown | 442 | 36% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 186 | 15% |
| Engineering | 120 | 10% |
| Chemistry | 93 | 8% |
| Biochemistry, Genetics and Molecular Biology | 68 | 6% |
| Chemical Engineering | 48 | 4% |
| Other | 191 | 16% |
| Unknown | 505 | 42% |
Attention Score in Context
This research output has an Altmetric Attention Score of 60. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 08 November 2023.
All research outputs
#724,238
of 25,837,817 outputs
Outputs from Journal of Food Science and Technology
#37
of 1,633 outputs
Outputs of similar age
#2,797
of 146,620 outputs
Outputs of similar age from Journal of Food Science and Technology
#4
of 24 outputs
Altmetric has tracked 25,837,817 research outputs across all sources so far. Compared to these this one has done particularly well and is in the 96th percentile: it's in the top 5% of all research outputs ever tracked by Altmetric.
So far Altmetric has tracked 1,633 research outputs from this source. They typically receive more attention than average, with a mean Attention Score of 9.8. This one has done particularly well, scoring higher than 97% of its peers.
Older research outputs will score higher simply because they've had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 146,620 tracked outputs that were published within six weeks on either side of this one in any source. This one has done particularly well, scoring higher than 97% of its contemporaries.
We're also able to compare this research output to 24 others from the same source and published within six weeks on either side of this one. This one has done well, scoring higher than 83% of its contemporaries.