Tapioca starch-pullulan interaction during gelation and retrogradation

Author:

Sheng Long,Li Peishan,Wu Huiqing,Liu Yuanyuan,Han Ke,Gouda MostafaORCID,Tong Qunyi,Ma Meihu,Jin Yongguo

Funder

National Natural Science Foundation of China

Hubei Provincial Natural Science Foundation of China

Fundamental Research Funds for the Central Universities

Modern Agro-Industry Technology Research System

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. Approved methods of the American Association of Cereal Chemists. (10th ed). Methods 44-19;AACC International,2000

2. Statistics for experimenters, an introduction to design, data analysis and model building;Box,1978

3. Tapioca/cassava starch: Production and use;Breuninger,2009

4. Effects of guar gum and xanthan gum additions on physical and rheological properties of cationic tapioca starch;Chaisawang;Carbohydrate Polymers,2005

5. Effect of konjac glucomannan on syneresis, textural properties and the microstructure of frozen rice starch gels;Charoenrein;Carbohydrate Polymers,2011

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