Clean label starches as thickeners in white sauces. Shearing, heating and freeze/thaw stability
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference15 articles.
1. Influence of corn starch type in the rheological properties of a white sauce after heating and freezing;Arocas;Food Hydrocolloids,2009
2. Phase transition of starch granules observed by microscope under shearless and shear conditions;Chen;Carbohydrate Polymers,2007
3. Three classes of starch granule swelling: influence of surface proteins and lipids;Debet;Carbohydrate Polymers,2006
4. Effect of freezing rate and frozen storage on starch-sucrose-hydrocolloid systems;Ferrero;Journal of the Science of Food and Agriculture,2000
5. Preparation of stable frozen sauces and gravies;Hanson;Food Technology,1951
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