Effect of xanthan gum co-extruded with OSA starch on its solubility and rheological properties
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference61 articles.
1. A comparison of the sensory and rheological properties of molecular and particulate forms of xanthan gum;Abson;Food Hydrocolloids,2014
2. Extrusion and extruded products: Changes in quality attributes as affected by extrusion process parameters: A review;Alam;Critical Reviews in Food Science and Nutrition,2016
3. Native and modified sorghum starches as wall materials in microencapsulation of nutmeg oleoresin;Arshad;International Journal of Biological Macromolecules,2018
4. Cooperation with AACC Internation;BeMiller,2018
5. Starch–guar gum extrudates: Microstructure, physicochemical properties and in-vitro digestion;von Borries-Medrano;Food Chemistry,2016
Cited by 22 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Supramolecular polymerization for dysphagia diets;Journal of Food Engineering;2024-02
2. Waste to value: Enhancing xanthan gum hydrogel with wine lees extract for optimal performance;International Journal of Biological Macromolecules;2024-02
3. Research progress of starch as microencapsulated wall material;Carbohydrate Polymers;2023-10
4. Physical modification of vegetable protein by extrusion and regulation mechanism of polysaccharide on the unique functional properties of extruded vegetable protein: a review;Critical Reviews in Food Science and Nutrition;2023-08-07
5. Structural, rheological and functional properties of ultrasonic treated xanthan gums;International Journal of Biological Macromolecules;2023-08
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3