메뉴 건너뛰기




Volumn 65, Issue 4, 2006, Pages 469-478

Yield stress components of waxy corn starch-xanthan mixtures: Effect of xanthan concentration and different starches

Author keywords

Components of yield stress; Starch; Vane yield stress; Xanthan gum

Indexed keywords

CONCENTRATION (PROCESS); DISPERSIONS; SHEAR STRENGTH; STARCH; VISCOSITY; YIELD STRESS;

EID: 33747128843     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2006.02.007     Document Type: Article
Times cited : (46)

References (33)
  • 1
    • 0030233764 scopus 로고    scopus 로고
    • Effect of xanthan on the small-deformation rheology of cross-linked and uncross linked waxy maize starch
    • Abdulmola N.A., Hember M.W.N., Richardson R.K., and Morris E.R. Effect of xanthan on the small-deformation rheology of cross-linked and uncross linked waxy maize starch. Carbohydrate Polymers 31 1/2 (1996) 65-78
    • (1996) Carbohydrate Polymers , vol.31 , Issue.1-2 , pp. 65-78
    • Abdulmola, N.A.1    Hember, M.W.N.2    Richardson, R.K.3    Morris, E.R.4
  • 2
    • 85025570224 scopus 로고
    • Viscoelastic properties of maize starch/hydrocolloid pastes and gels
    • Alloncle M., and Doublier J.L. Viscoelastic properties of maize starch/hydrocolloid pastes and gels. Food Hydrocolloids 5 (1991) 455-467
    • (1991) Food Hydrocolloids , vol.5 , pp. 455-467
    • Alloncle, M.1    Doublier, J.L.2
  • 3
    • 84981426417 scopus 로고
    • Swelling capacity of starch and its relationship to suspension viscosity. Effect of cooking time, temperature and concentration
    • Bagley E.B., and Christianson D.D. Swelling capacity of starch and its relationship to suspension viscosity. Effect of cooking time, temperature and concentration. Journal of Texture Studies 13 (1982) 115-126
    • (1982) Journal of Texture Studies , vol.13 , pp. 115-126
    • Bagley, E.B.1    Christianson, D.D.2
  • 4
    • 0001899137 scopus 로고
    • A flow equation for pigment-oil suspensions of the printing ink type
    • Mill C.C. (Ed), Pergamon Press, New York
    • Casson N. A flow equation for pigment-oil suspensions of the printing ink type. In: Mill C.C. (Ed). Rheology of Disperse Systems (1959), Pergamon Press, New York 82-104
    • (1959) Rheology of Disperse Systems , pp. 82-104
    • Casson, N.1
  • 5
    • 0001256929 scopus 로고
    • Preparation of granular cold-water-soluble starches by alcoholic-alkaline treatment
    • Chen J., and Jane J. Preparation of granular cold-water-soluble starches by alcoholic-alkaline treatment. Carbohydrates 71 6 (1994) 618-622
    • (1994) Carbohydrates , vol.71 , Issue.6 , pp. 618-622
    • Chen, J.1    Jane, J.2
  • 6
    • 0001590025 scopus 로고
    • Gelatinization of wheat starch as modified by xanthan gum, guar gum, and cellulose gum
    • Christianson D.D., Hodge J.E., Osborne D., and Detroy R.W. Gelatinization of wheat starch as modified by xanthan gum, guar gum, and cellulose gum. Cereal Chemistry 58 6 (1981) 513-517
    • (1981) Cereal Chemistry , vol.58 , Issue.6 , pp. 513-517
    • Christianson, D.D.1    Hodge, J.E.2    Osborne, D.3    Detroy, R.W.4
  • 7
    • 0020807161 scopus 로고
    • Yield stress measurement for concentrated suspensions
    • Dzuy N.Q., and Boger D.V. Yield stress measurement for concentrated suspensions. Journal of Rheology 27 (1983) 321-349
    • (1983) Journal of Rheology , vol.27 , pp. 321-349
    • Dzuy, N.Q.1    Boger, D.V.2
  • 8
    • 33747141689 scopus 로고    scopus 로고
    • Eastman, J. E., & Moore, C. O. (1984). Cold-water-soluble granular starch for gelled food compositions. U.S. Patent 4, 465, 702.
  • 9
    • 84989059216 scopus 로고
    • Formation of maize starch gels selectively regulated by the addition of hydrocolloids
    • Eidam D., Kulicke W.M., Kuhn K., and Stute R. Formation of maize starch gels selectively regulated by the addition of hydrocolloids. Starch/Stärke 47 10 (1995) 378-384
    • (1995) Starch/Stärke , vol.47 , Issue.10 , pp. 378-384
    • Eidam, D.1    Kulicke, W.M.2    Kuhn, K.3    Stute, R.4
  • 10
    • 0141479052 scopus 로고    scopus 로고
    • Vane yield stress of starch suspensions
    • Genovese D.B., and Rao M.A. Vane yield stress of starch suspensions. Journal of Food Science 68 (2003) 2295-2301
    • (2003) Journal of Food Science , vol.68 , pp. 2295-2301
    • Genovese, D.B.1    Rao, M.A.2
  • 11
    • 0038660108 scopus 로고    scopus 로고
    • Role of starch granule characteristics (volume fraction, rigidity, and fractal dimension) on rheology of starch dispersions with and without amylose
    • Genovese D.B., and Rao M.A. Role of starch granule characteristics (volume fraction, rigidity, and fractal dimension) on rheology of starch dispersions with and without amylose. Cereal Chemistry 80 (2003) 350-355
    • (2003) Cereal Chemistry , vol.80 , pp. 350-355
    • Genovese, D.B.1    Rao, M.A.2
  • 12
    • 27544506960 scopus 로고    scopus 로고
    • Components of vane yield stress of structured food dispersions
    • Genovese D.B., and Rao M.A. Components of vane yield stress of structured food dispersions. Journal of Food Science 70 (2005) E498-E504
    • (2005) Journal of Food Science , vol.70
    • Genovese, D.B.1    Rao, M.A.2
  • 13
    • 0036859071 scopus 로고    scopus 로고
    • Gelatinization of starch/gum/sugar systems studied by using DSC, NMR, and CSLM
    • Gonera A., and Cornillon P. Gelatinization of starch/gum/sugar systems studied by using DSC, NMR, and CSLM. Starch/Stärke 54 11 (2002) 508-516
    • (2002) Starch/Stärke , vol.54 , Issue.11 , pp. 508-516
    • Gonera, A.1    Cornillon, P.2
  • 14
    • 0037409156 scopus 로고    scopus 로고
    • Modelling corn starch swelling in batch systems: Effect of sucrose and hydrocolloids
    • Krüger A., Ferrero C., and Zaritzky N.E. Modelling corn starch swelling in batch systems: Effect of sucrose and hydrocolloids. Journal of Food Engineering 58 (2003) 125-133
    • (2003) Journal of Food Engineering , vol.58 , pp. 125-133
    • Krüger, A.1    Ferrero, C.2    Zaritzky, N.E.3
  • 15
    • 0000075337 scopus 로고
    • Food industry
    • Wurzburg O.B. (Ed), CRC Press, Inc., Boca Raton, Florida
    • Langan R.E. Food industry. In: Wurzburg O.B. (Ed). Modified Starches: Properties and Uses (1986), CRC Press, Inc., Boca Raton, Florida 199-212
    • (1986) Modified Starches: Properties and Uses , pp. 199-212
    • Langan, R.E.1
  • 16
    • 0040292651 scopus 로고
    • Xanthan gum in various solvent conditions: intrinsic viscosity and flow properties
    • Phillips G.O., Wedlock D.J., and Williams P.A. (Eds), Paragon Press, Oxford, UK
    • Launay B., Cuvelier G., and Martinez-Reyes S. Xanthan gum in various solvent conditions: intrinsic viscosity and flow properties. In: Phillips G.O., Wedlock D.J., and Williams P.A. (Eds). Gums and Stabilizers for the Food Industry-2 (1984), Paragon Press, Oxford, UK 79-98
    • (1984) Gums and Stabilizers for the Food Industry-2 , pp. 79-98
    • Launay, B.1    Cuvelier, G.2    Martinez-Reyes, S.3
  • 17
    • 0038782317 scopus 로고    scopus 로고
    • Effect of preparation conditions and starch/xanthan concentration on gelation process of potato starch systems
    • Mandala I.G., and Palogou E.D. Effect of preparation conditions and starch/xanthan concentration on gelation process of potato starch systems. International Journal of Food-Properties 6 (2003) 311-328
    • (2003) International Journal of Food-Properties , vol.6 , pp. 311-328
    • Mandala, I.G.1    Palogou, E.D.2
  • 18
    • 0036604496 scopus 로고    scopus 로고
    • Influence of preparation and storage conditions on texture of xanthan-starch mixtures
    • Mandala I.G., Palogou E.D., and Kostaropoulos A.E. Influence of preparation and storage conditions on texture of xanthan-starch mixtures. Journal of Food Engineering 53 (2002) 27-38
    • (2002) Journal of Food Engineering , vol.53 , pp. 27-38
    • Mandala, I.G.1    Palogou, E.D.2    Kostaropoulos, A.E.3
  • 19
    • 18144365481 scopus 로고    scopus 로고
    • Rheological and structural properties of cold-water-swelling and heated cross-linked waxy maize starch dispersions prepared in apple juice and water
    • Meng Y., and Rao M.A. Rheological and structural properties of cold-water-swelling and heated cross-linked waxy maize starch dispersions prepared in apple juice and water. Carbohydrate Polymers 60 3 (2005) 291-300
    • (2005) Carbohydrate Polymers , vol.60 , Issue.3 , pp. 291-300
    • Meng, Y.1    Rao, M.A.2
  • 20
    • 0000044307 scopus 로고
    • The rheology of mould suspensions
    • Ghose T.K., Fiechter A., and Blakebrough N. (Eds), Springer-Verlag, New York
    • Metz B., Kossen N.W.F., and Suijdam J.C. The rheology of mould suspensions. In: Ghose T.K., Fiechter A., and Blakebrough N. (Eds). Advances in Biochemical Engineering Vol. 2 (1979), Springer-Verlag, New York 103-156
    • (1979) Advances in Biochemical Engineering , vol.2 , pp. 103-156
    • Metz, B.1    Kossen, N.W.F.2    Suijdam, J.C.3
  • 22
    • 46549104782 scopus 로고
    • The roles of amylose and amylopectin in the gelation and retrogradation of starch
    • Miles M.J., Morris V.J., Orford P.D., and Ring S.G. The roles of amylose and amylopectin in the gelation and retrogradation of starch. Carbohydrate Research 135 (1985) 271-281
    • (1985) Carbohydrate Research , vol.135 , pp. 271-281
    • Miles, M.J.1    Morris, V.J.2    Orford, P.D.3    Ring, S.G.4
  • 23
    • 0037542548 scopus 로고    scopus 로고
    • Effect of thermomechanical treatment on the rheological properties of cross linked waxy corn starch
    • Nayouf M., Loisel C., and Doublier J.L. Effect of thermomechanical treatment on the rheological properties of cross linked waxy corn starch. Journal of Food Engineering 59 (2003) 209-219
    • (2003) Journal of Food Engineering , vol.59 , pp. 209-219
    • Nayouf, M.1    Loisel, C.2    Doublier, J.L.3
  • 24
    • 0032103483 scopus 로고    scopus 로고
    • Experimental and modeling studies of the flow properties of maize and waxy maize starch pastes
    • Nguyen Q.D., Jensen C.T.B., and Kristensen P.G. Experimental and modeling studies of the flow properties of maize and waxy maize starch pastes. Chemical Engineering Journal 70 (1998) 165-171
    • (1998) Chemical Engineering Journal , vol.70 , pp. 165-171
    • Nguyen, Q.D.1    Jensen, C.T.B.2    Kristensen, P.G.3
  • 25
    • 84986823681 scopus 로고
    • Influence of granule size on viscosity of cornstarch suspension
    • Okechukwu P.E., and Rao M.A. Influence of granule size on viscosity of cornstarch suspension. Journal of Texture Studies 26 (1995) 501-516
    • (1995) Journal of Texture Studies , vol.26 , pp. 501-516
    • Okechukwu, P.E.1    Rao, M.A.2
  • 26
    • 84985180172 scopus 로고
    • Role of pulp content and particle size in yield stress of apple sauce
    • Qiu C.G., and Rao M.A. Role of pulp content and particle size in yield stress of apple sauce. Journal of Food Science 53 (1988) 1165-1170
    • (1988) Journal of Food Science , vol.53 , pp. 1165-1170
    • Qiu, C.G.1    Rao, M.A.2
  • 28
    • 84981367935 scopus 로고
    • Determination of effective shear rates of complex geometries
    • Rao M.A., and Cooley H.J. Determination of effective shear rates of complex geometries. Journal of Texture Studies 15 (1984) 327-335
    • (1984) Journal of Texture Studies , vol.15 , pp. 327-335
    • Rao, M.A.1    Cooley, H.J.2
  • 30
    • 0343341669 scopus 로고    scopus 로고
    • Rheological behavior of cross-linked waxy maize starch dispersions during and after heating
    • Tattiyakul J., and Rao M.A. Rheological behavior of cross-linked waxy maize starch dispersions during and after heating. Carbohydrate Polymers 43 (2000) 215-222
    • (2000) Carbohydrate Polymers , vol.43 , pp. 215-222
    • Tattiyakul, J.1    Rao, M.A.2
  • 31
    • 0001463247 scopus 로고
    • Mechanical properties of plastic disperse systems at very small deformations
    • van den Tempel M. Mechanical properties of plastic disperse systems at very small deformations. Journal of Colloid Science 16 (1961) 284-296
    • (1961) Journal of Colloid Science , vol.16 , pp. 284-296
    • van den Tempel, M.1
  • 32
    • 0035183517 scopus 로고    scopus 로고
    • Study of xanthan gum/waxy corn starch interaction in solution by viscometry
    • Wang F., Sun Z., and Wang Y.J. Study of xanthan gum/waxy corn starch interaction in solution by viscometry. Food Hydrocolloids 15 4-6 (2001) 575-581
    • (2001) Food Hydrocolloids , vol.15 , Issue.4-6 , pp. 575-581
    • Wang, F.1    Sun, Z.2    Wang, Y.J.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.