Effect of food additives on rheological and textural properties of frozen high amylose rice starch gels

International Journal of Food Properties

Volumn 12, Issue 1, 2009, Pages 145-161

  Huaisan, Kannika ^a   Uriyapongson, Juntanee ^a   Rayas Duarte, Patricia ^b   Alli, Inteaz ^c   Srijesdaruk, Voranuch ^a  

^a KHON KAEN UNIVERSITY   (Thailand)

^b OKLAHOMA STATE UNIVERSITY   (United States)

^c MCGILL UNIVERSITY   (Canada)

Author keywords

Frozen gel; High amylose rice; Pasting properties; Rheology; Texture

Indexed keywords

ELASTICITY; FOOD STORAGE; FREEZING; GELATION; GELS; GRAIN (AGRICULTURAL PRODUCT); HARDNESS; PLASTICITY; POLYSACCHARIDES; RHEOLOGY; STARCH; TEXTURES; VISCOSITY;

FROZEN GEL; FROZEN STORAGES; GUAR GUMS; HIGH AMYLOSE RICE; HIGH METHOXYL PECTINS; PASTING PROPERTIES; RICE STARCHES; TEXTURAL PROPERTIES;

COLLOIDS;

CYAMOPSIS TETRAGONOLOBA;

EID: 57849138331     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910802252015     Document Type: Article

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