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

Author:

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

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference40 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. Improved colorimetric determination of amylose in starches or flours;Chrastil;Carbohydrate Research,1987

5. Gelatinization of wheat starch as modified by xanthan gum, guar gum, and cellulose gum;Christianson;Cereal Chemistry,1981

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