Binary hydrocolloids from starches and xanthan gum
2008
Sikora, Marek | Kowalski, Stanisław | Tomasik, Piotr
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.
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书目信息
出版者
Elsevier Science
其它主题
Application rate; Food composition and quality; Hydrocolloids; Flow; Oat starch; Flow curves; Starch granules; Food composition and quality - field crop products; Gelling properties
语言
英语
注释
Includes references
2019-12-06
类型
Journal Article; Text
2024-02-28
2026-02-03
MODS