Tapioca starch-galactomannan systems: Comparative studies of rheological and textural properties-Reference-Cited by-同舟云学术

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Tapioca starch-galactomannan systems: Comparative studies of rheological and textural properties

Published:2019-02 Issue: Volume:122 Page:1173-1183
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

von Borries-Medrano Erich,Jaime-Fonseca Mónica R.,Aguilar-Méndez Miguel A.

Funder

Instituto Politécnico Nacional

Consejo Nacional de Ciencia y Tecnología

Comisión de Operación y Fomento de Actividades Académicas, Instituto Politécnico Nacional

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference49 articles.

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

2. Effects of hydrocolloids and freezing rates on freeze–thaw stability of tapioca starch gels;Muadklay;Food Hydrocoll.,2008

3. Improvement of rheological, thermal and functional properties of tapioca starch by using gum arabic;Singh;LWT Food Sci. Technol.,2017

4. Effect of gum arabic on freeze-thaw stability, pasting and rheological properties of tapioca starch and its derivatives;Chen;Food Hydrocoll.,2015

5. Effects of crosslinking temperature and time on microstructure and stability of cassava starch microspheres;Puncha-arnon;Carbohydr. Polym.,2015

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