Improvement of texture properties and syneresis of arrowroot ( Maranta arundinacea ) starch gels by using hydrocolloids (guar gum and xanthan gum)-Reference-Cited by-同舟云学术

Improvement of texture properties and syneresis of arrowroot ( Maranta arundinacea ) starch gels by using hydrocolloids (guar gum and xanthan gum)

Published:2020-03-15 Issue:7 Volume:100 Page:3204-3211
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Silva Costa Rafael Alves¹^ORCID,Bonomo Renata Cristina Ferreira¹^ORCID,Rodrigues Luciano Brito²^ORCID,Santos Leandro Soares³^ORCID,Veloso Cristiane Martins¹^ORCID

Affiliation:

1. Process Engineering LaboratoryState University of Southwest Bahia Itapetinga Brazil

2. Materials and Environment Research GroupState University of Southwest Bahia Itapetinga Brazil

3. Laboratory of Packaging and Agro‐Industrial ProjectsState University of Southwest Bahia Itapetinga Brazil

Funder

Universidade Estadual do Sudoeste da Bahia

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10356

Reference34 articles.

1. Rheological behavior of Peruvian carrot starch gels as affected by temperature and concentration

2. Structure and physicochemical properties of octenyl succinic anhydride modified starches: A review

3. A comparative study on texture, gelatinisation, retrogradation and potential food application of binary gels made from selected starches and edible gums

4. Physicochemical and morphological characterization of different starches with variable amylose/amylopectin ratio

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