Functions of fenugreek gum with various molecular weights on the gelatinization and retrogradation behaviors of corn starch-2: Characterizations of starch and investigations of corn starch/fenugreek gum composite system at a relatively low starch concentration; 5 w/v%

Food Hydrocolloids

Volumn 22, Issue 5, 2008, Pages 777-787

  Funami, Takahiro ^a,b   Kataoka, Yohei ^a   Noda, Sakie ^a   Hiroe, Mika ^a   Ishihara, Sayaka ^a   Asai, Iwao ^a   Takahashi, Rheo ^c   Inouchi, Naoyoshi ^d   Nishinari, Katsuyoshi ^b  

^a SAN EI GEN F F I INC   (Japan)

^b Osaka Prefecture University   (Japan)

^c GUNMA UNIVERSITY   (Japan)

^d FUKUYAMA UNIVERSITY   (Japan)

Author keywords

Corn starch; Fenugreek gum; Galactomannan; Gelatinization; Molecular weight; Retrogradation

Indexed keywords

CYCLODEXTRINS; DIGITAL STORAGE; GELATION; HARDENING; RATE CONSTANTS; STARCH; VISCOSITY;

AQUEOUS SYSTEM; CORN STARCH; FENUGREEK GUM; GALACTOMANNANS; GELATINISATION; PARAMETER C; PEAK VISCOSITIES; RETROGRADATION; STARCH CONCENTRATION; WEIGHT-AVERAGE MOLECULAR WEIGHT;

MOLECULAR WEIGHT;

CYAMOPSIS TETRAGONOLOBA; TRIGONELLA FOENUM-GRAECUM; ZEA MAYS;

EID: 39549101745     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2007.03.004     Document Type: Article

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