Liu et al., 2019 - Google Patents
A comparative study on texture, gelatinisation, retrogradation and potential food application of binary gels made from selected starches and edible gumsLiu et al., 2019
View PDF- Document ID
- 5855240016676512271
- Author
- Liu J
- Xu B
- Publication year
- Publication venue
- Food chemistry
External Links
Snippet
The effects of the addition of edible gums (xanthan gum (XG), flaxseed gum (FG), konjac glucomannan (KGM) or tamarind seed gum (TSG)) on texture, gelatinisation and retrogradation of selected starches were investigated. XG and KGM significantly (p< 0.05) …
- 229920002472 Starch 0 title abstract description 141
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/5116—Other non-digestible fibres
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Liu et al. | A comparative study on texture, gelatinisation, retrogradation and potential food application of binary gels made from selected starches and edible gums | |
| Jiang et al. | Hydrocolloidal properties of flaxseed gum/konjac glucomannan compound gel | |
| He et al. | Effects of konjac glucomannan on the water distribution of frozen dough and corresponding steamed bread quality | |
| Witczak et al. | Effect of inulin and pectin on rheological and thermal properties of potato starch paste and gel | |
| Wang et al. | Pasting, thermal, and rheological properties of rice starch partially replaced by inulin with different degrees of polymerization | |
| Zhou et al. | Effects of Laminaria japonica polysaccharides on gelatinization properties and long-term retrogradation of wheat starch | |
| Cai et al. | Physicochemical properties of hydrothermally treated glutinous rice flour and xanthan gum mixture and its application in gluten-free noodles | |
| Feng et al. | Effects of different polysaccharides and proteins on dough rheological properties, texture, structure and in vitro starch digestibility of wet sweet potato vermicelli | |
| Arocas et al. | Improving effect of xanthan and locust bean gums on the freeze-thaw stability of white sauces made with different native starches | |
| Charoenrein et al. | Effect of konjac glucomannan on syneresis, textural properties and the microstructure of frozen rice starch gels | |
| Lee et al. | Freeze–thaw stabilization of sweet potato starch gel by polysaccharide gums | |
| Pongsawatmanit et al. | Thermal and rheological properties of tapioca starch and xyloglucan mixtures in the presence of sucrose | |
| Satrapai et al. | Influence of spent brewer’s yeast β-glucan on gelatinization and retrogradation of rice starch | |
| Wang et al. | Molecular disassembly of starch granules during gelatinization and its effect on starch digestibility: a review | |
| Temsiripong et al. | Influence of xyloglucan on gelatinization and retrogradation of tapioca starch | |
| Arocas et al. | Influence of corn starch type in the rheological properties of a white sauce after heating and freezing | |
| Pourmohammadi et al. | Effects of sucrose, isomalt and maltodextrin on microstructural, thermal, pasting and textural properties of wheat and cassava starch gel | |
| Phimolsiripol et al. | Pasting behaviour, textural properties and freeze–thaw stability of wheat flour–crude malva nut (Scaphium scaphigerum) gum system | |
| Agudelo et al. | Formulating fruit fillings. Freezing and baking stability of a tapioca starch–pectin mixture model | |
| Chantaro et al. | Effect of heating–cooling on rheological properties of tapioca starch paste with and without xanthan gum | |
| Sarker et al. | Rheological behavior of starch‐based biopolymer mixtures in selected processed foods | |
| Kou et al. | Effect of inulin with different degree of polymerisation on textural and rheological properties of wheat starch–Effect of inulin on gel properties of starch | |
| Guo et al. | Effect of konjac glucomannan on gelatinization, retrogradation, and gelling properties of frozen wheat starch | |
| Berski et al. | Pasting and gel characteristics of normal and waxy maize starch in glucose syrup solutions | |
| Qiu et al. | High water content, maltose and sodium dodecyl sulfate were effective in preventing the long-term retrogradation of glutinous rice grains-a comparative study |