Flaxseed gum-biopolymers interactions driving rheological behaviour of oropharyngeal dysphagia-oriented products-Reference-Cited by-同舟云学术

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Flaxseed gum-biopolymers interactions driving rheological behaviour of oropharyngeal dysphagia-oriented products

Published:2021-02 Issue: Volume:111 Page:106257
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Vieira J.M.,Andrade C.C.P.,Santos T.P.,Okuro P.K.,Garcia S.T.,Rodrigues M.I.,Vicente A.A.,Cunha R.L.

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - Brasil

São Paulo Research Foundation - FAPESP

EMU

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq

Research Foundation

FAPESP

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference63 articles.

1. Effect of xanthan on the small-deformation rheology of crosslinked and uncrosslinked waxy maize starch;Abdulmola;Carhohydrate Polymers,1996

2. Pasting and rheological properties of waxy corn starch as affected by guar gum and xanthan gum;Achayuthakan;Carbohydrate Polymers,2008

3. Rheological and physical characterization of pregelatinized maize starches;Anastasiades;Journal of Food Engineering,2002

4. Rheological properties of aqueous dispersions of chia (Salvia hispanica L.) mucilage;Capitani;Journal of Food Engineering,2015

5. Pasting and rheological properties of native and anionic tapioca starches as modified by guar gum and xanthan gum;Chaisawang;Food Hydrocolloids,2006

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