Native tapioca starch as a potential thickener for fruit fillings. Evaluation of mixed models containing low-methoxyl pectin-Reference-Cited by-同舟云学术

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Native tapioca starch as a potential thickener for fruit fillings. Evaluation of mixed models containing low-methoxyl pectin

Published:2014-03 Issue: Volume:35 Page:297-304
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Agudelo A.,Varela P.,Sanz T.,Fiszman S.M.

Funder

Sucroal S.A.

SENA (Servicio Nacional de aprendizaje de Colombia)

Spanish Ministry of Science and Innovation

Juan de la Cierva

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference51 articles.

1. A rheological characterization of cereal starch-galactomannan mixtures;Alloncle;Cereal Chemistry Journal,1989

2. Small and large deformation viscoelastic behaviour of selected fibre blends with gelling properties;Angioloni;Food Hydrocolloids,2009

3. Influence of corn starch type on the rheological properties of a white sauce after heating and freezing;Arocas;Food Hydrocolloids,2009

4. Clean label starches as thickeners in white sauces. Shearing, heating and freeze/thaw stability;Arocas;Food Hydrocolloids,2010

5. Effects of pectin and carrageenan on thermophysical and rheological properties of tapioca starch;Babic;Czech Journal of Food Sciences,2006

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