Neutral hydrocolloids promote shear-induced elasticity and gel strength of gelatinized waxy potato starch-Reference-Cited by-同舟云学术

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Neutral hydrocolloids promote shear-induced elasticity and gel strength of gelatinized waxy potato starch

Published:2020-10 Issue: Volume:107 Page:105923
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Fang Fang,Luo Xuan,BeMiller James N.,Schaffter Samuel,Hayes Anna M.R.,Woodbury Travest J.,Hamaker Bruce R.,Campanella Osvaldo H.

Funder

Whistler Center for Carbohydrate Research

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference51 articles.

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

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

3. Pasting, paste, and gel properties of starch–hydrocolloid combinations;BeMiller;Carbohydrate Polymers,2011

4. Small differences in amylopectin fine structure may explain large functional differences of starch;Bertoft;Carbohydrate Polymers,2016

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