Binary hydrocolloids from starches and xanthan gum
Marek Sikora | Stanisław Kowalski | Piotr Tomasik
English. Brabender viscography and flow curves were taken for cassava, corn, oat and potato starch–xanthan gum binary blends of widely varying component proportions. Xanthan gum causing water deficiency in the granule environment complicated the course of gelation. Thermodynamic incompatibility of starches and that of gum additionally complicated the pattern of the Brabender characteristics of gelation. Consistency of the gels and their flow properties non-linearly depended on gel composition.
Show more [+] Less [-]English. Cassava starch, Cornstarch, Mixed gels, Oat starch, Potato starch, Rheology, Xanthan gum
Show more [+] Less [-]943-952
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This bibliographic record has been provided by University of Agriculture in Krakow