Food hydrocolloids control the gelatinization and retrogradation behavior of starch. 2b. Functions of guar gums with different molecular weights on the retrogradation behavior of corn starch-Reference-Cited by-同舟云学术

Food hydrocolloids control the gelatinization and retrogradation behavior of starch. 2b. Functions of guar gums with different molecular weights on the retrogradation behavior of corn starch

Published:2005-01 Issue:1 Volume:19 Page:25-36
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Funami Takahiro,Kataoka Yohei,Omoto Toshio,Goto Yasunori,Asai Iwao,Nishinari Katsuyoshi

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference38 articles.

1. Viscoelastic properties of maize starch/hydrocolloid pastes and gels;Alloncle;Food Hydrocolloids,1991

2. A rheological characterization of cereal starch–galactomannan mixtures;Alloncle;Cereal Chemistry,1989

3. Phase behavior and rheology of mixed polymer systems containing starch;Annable;Food Hydrocolloids,1994

4. Flavour/taste perception in thickened systems: the effect of guar gum above and below c∗;Baines;Food Hydrocolloids,1987

5. Improved colorimetric determination of amylose in starches or flours;Chrastil;Carbohydrate Research,1987

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