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A review: Interaction of starch/non-starch hydrocolloid blending and the recent food applications

  • Published:2017-09 Issue: Volume:19 Page:110-120
  • ISSN:2212-4292
  • Container-title:Food Bioscience
  • language:en
  • Short-container-title:Food Bioscience

Author:

Mahmood Kaiser,Kamilah Hanisah,Shang Poh Lee,Sulaiman Syazana,Ariffin Fazilah,Alias Abd Karim

Funder

Fundamental Research Grant Scheme, Malaysia Rising Star Award

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference118 articles.

1. Pasting and rheological properties of waxy corn starch as affected by guar gum and xanthan gum;Achayuthakan;Carbohydrate Polymers,2008

2. Stability and physical properties of emulsions prepared with and without soy proteins;Achouri;Journal of Food Research,2012

3. Physical chemistry of foods;Aguilera,1992

4. Potato starch: New prospects for an old product;Alexander;Cereal Foods World,1995

5. Improving effect of xanthan and locust bean gums on the freeze-thaw stability of white sauces made with different native starches;Arocas;Food Hydrocolloids,2009
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