The use of potato starch/xanthan gum combinations as a thickening agent in the formulation of tomato ketchup
Author:
Affiliation:
1. College of Life Sciences,Hefei Normal University, Hefei, China
2. School of Tea & Food Science and Technology,Anhui Agricultural University, Hefei, China
3. College of Animal Science,Anhui Science and Technology University, Fengyang, China
Funder
National Natural Science Foundation of China
Natural Science Foundation of Anhui Province of China
Educational Commission of Anhui Province of China
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/19476337.2020.1760943
Reference43 articles.
1. Pasting and rheological properties of waxy corn starch as affected by guar gum and xanthan gum
2. Comparison of textural and sensory characteristics of low-fat mayonnaise prepared from octenyl succinic anhydride modified corn and white sorghum starches
3. Influence of arabic gum on in vitro starch digestibility and noodle-making quality of Segoami
4. Properties of octenyl succinic anhydride (OSA) modified starches and their application in low fat mayonnaise
5. Tomato pomace powder as a raw material for ketchup production
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