Effects of sugar, salt and acid on tapioca starch and tapioca starch-xanthan gum combinations-Reference-Cited by-同舟云学术

Effects of sugar, salt and acid on tapioca starch and tapioca starch-xanthan gum combinations

Published:2013-12-27 Issue:5-6 Volume:66 Page:436-443
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch - Stärke

Author:

Hong Yan¹²,Zhu Ling³,Gu Zhengbiao¹²

Affiliation:

1. State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi Jiangsu P.R. China

2. Synergetic Innovation Center of Food Safety and Nutrition; Wuxi Jiangnsu P.R. China

3. Wilmar International Limited; Shanghai P.R. China

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference22 articles.

1. Influence of pH and xanthan gum addition on freeze-thaw stability of tapioca starch pastes;Sae-kang;Carbohydr. Polym.,2006

2. Influence of sucrose on the rheology and granule size of cross-linked waxy maize starch dispersions heated at two temperatures;Acquarone;Carbohydr. Polym.,2003

3. Yield stress components of waxy corn starch-xanthan mixtures: Effect of xanthan concentration and different starches;Achayuthakan;Food Hydrocolloids,2002

4. Viscoelastic properties of maize starch and guar gum gels;Ptaszek;J. Food Eng.,2007

5. Rheological behavior of sago (Metroxylon sagu) starch paste;Nurul;Food Chem.,1999

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