Guar and xanthan gum differentially affect shear induced breakdown of native waxy maize starch
Authors:
- Bart HeymanBHBart Heyman
- Winnok H. De VosWVWinnok H. De Vos
- Frédéric DepypereFDFrédéric Depypere
- Paul Van der MeerenPMPaul Van der Meeren
- Koen DewettinckKDKoen Dewettinck
- 1 March 2014
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 35, 546-556
Abstract
No abstract availableKeywords
Funding Information
- Hercules Foundation (AUGE/013)
- Belgian Research Fund (B/11599/17)
This publication has 51 references indexed in Scilit:
- Pasting, paste, and gel properties of starch–hydrocolloid combinationsCarbohydrate Polymers, 2011
- Improving effect of xanthan and locust bean gums on the freeze-thaw stability of white sauces made with different native starchesFood Hydrocolloids, 2009
- Pasting and rheological properties of waxy corn starch as affected by guar gum and xanthan gumCarbohydrate Polymers, 2008
- Yield stress components of waxy corn starch–xanthan mixtures: Effect of xanthan concentration and different starchesCarbohydrate Polymers, 2006
- The pasting behaviour and freeze–thaw stability of native starch and native starch–xanthan gum pastesInternational Journal of Food Science and Technology, 2004
- Viscosity of guar gum and xanthan/guar gum mixture solutionsJournal of the Science of Food and Agriculture, 2000
- Thermal denaturation and renaturation of a fermentation broth of xanthan: rheological consequencesInternational Journal of Biological Macromolecules, 1998
- Effect of Hydrocolloids on Gelatinization and Structure Formation in Concentrated Waxy Maize and Wheat Starch GelsStarch - Stärke, 1997
- Effect of xanthan on the small-deformation rheology of crosslinked and uncrosslinked waxy maize starchCarbohydrate Polymers, 1996
- Viscoelastic properties of maize starch/hydrocolloid pastes and gelsFood Hydrocolloids, 1991