Effects of methylcellulose, xanthan gum and carboxymethylcellulose on thermal properties of batter systems formulated with different flour combinations

Food Hydrocolloids

Volumn 23, Issue 2, 2009, Pages 286-295

  Xue, Jun ^a   Ngadi, Michael ^a  

^a MCGILL UNIVERSITY   (Canada)

Author keywords

Batter coating; Hydrocolloids; Phase transition; Thermal properties

Indexed keywords

COLLOIDS; DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; FREEZING; GELATION; GLASS; MELTING; SPECIAL EFFECTS; TEMPERATURE; XANTHAN GUM;

BATTER COATING; CARBOXYMETHYL CELLULOSE; FREEZING/THAWING; GELATINISATION; GELATINIZATION TEMPERATURE; GLASS TRANSITION TEMPERATURE TG; HYDROCOLLOID; MELTING PEAK; METHYLCELLULOSE; THERMAL PROCESS;

GLASS TRANSITION;

TRITICUM AESTIVUM; ZEA MAYS;

EID: 51049089537     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2008.01.002     Document Type: Article

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