Effect of Hydrocolloids on Gelatinization and Structure Formation in Concentrated Waxy Maize and Wheat Starch Gels
- 1 January 1997
- journal article
- research article
- Published by Wiley in Starch ‐ Stärke
- Vol. 49 (7-8) , 278-283
- https://doi.org/10.1002/star.19970490706
Abstract
No abstract availableKeywords
This publication has 26 references indexed in Scilit:
- Effect of salts on interactions of starch with guar gumFood Hydrocolloids, 1996
- Hydrocolloids and Rheology: Regulation of Visco‐elastic Characteristics of Waxy Rice Starch in Mixtures with GalactomannansStarch ‐ Stärke, 1996
- Studies on starch-hydrocolloid interactions: effect of saltsFood Chemistry, 1995
- Formation of Maize Starch Gels Selectively Regulated by the Addition of HydrocolloidsStarch ‐ Stärke, 1995
- Rapid Visco‐Analyzer (RVA) Pasting Profiles of Wheat, Corn, Waxy Corn, Tapioca and Amaranth Starches (A. hypochondriacus and A cruentus) in the Presence of Konjac Flour, Gellan, Guar, Xanthan and Locust Bean GumsStarch ‐ Stärke, 1994
- Viscoelastic properties of maize starch/hydrocolloid pastes and gelsFood Hydrocolloids, 1991
- Effect of hydrocolloids on the rheological properties of wheat starchCarbohydrate Polymers, 1987
- VISCOELASTIC BEHAVIOUR DURING THE GELATINIZATION OF STARCH I. COMPARISON OF WHEAT, MAIZE, POTATO and WAXY‐BARLEY STARCHESJournal of Texture Studies, 1986
- Gelation of amyloseCarbohydrate Research, 1985
- Some Studies on Starch GelationStarch ‐ Stärke, 1985