Use of centrifugation–filtration for determination of syneresis in freeze–thaw starch gels

Author:

Charoenrein Sanguansri,Tatirat Orawan,Muadklay Janya

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference16 articles.

1. AACC. (2000). Approved Methods of the American Association of Cereal Chemists, (10th ed.). American Association of Cereal Chemists, St. Paul, MN.

2. Physicochemical properties of starches obtained from three varieties of Chinese sweet potatoes;Chen;Journal of Food Science,2003

3. Changes in rheological properties of hydroxypropyl potato starch pastes during freeze–thaw treatments. 1. A rheological approach for evaluation of freeze–thaw stability;Eliasson;Journal of Texture Studies,1992

4. Corn starch–xanthan gum interaction and its effect on the stability during storage of frozen gelatinized suspensions;Ferrero;Starch/Stärke,1994

5. Methods for the study of starch retrogradation;Karim;Food Chemistry,2000

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