Guar and xanthan gum differentially affect shear induced breakdown of native waxy maize starch
Author:
Funder
Hercules Foundation
Belgian Research Fund
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference55 articles.
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2. Pasting and rheological properties of waxy corn starch as affected by guar gum and xanthan gum;Achayuthakan;Carbohydrate Polymers,2008
3. Yield stress components of waxy corn starch-xanthan mixtures: effect of xanthan concentration and different starches;Achayuthakan;Carbohydrate Polymers,2006
4. Viscoelastic properties of maize starch hydrocolloid pastes and gels;Alloncle;Food Hydrocolloids,1991
5. A rheological characterization of cereal starch-galactomannan mixtures;Alloncle;Cereal Chemistry,1989
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