Influence of gluten and gum additives and cryogenic treatment on some properties and morphology of wheat starch complex gels

Starch/Staerke

Volumn 61, Issue 7, 2009, Pages 377-388

  Wasserman, Luybov A ^a   Vasil'ev, Viktor G ^b   Motyakin, Michael V ^c   Blaszchak, Wioletta ^d   Fornal, Jozef ^d   Damshkaln, Liliya G ^b   Lozinsky, Vladimir I ^b   Yuryev, Vladimir P ^a  

^a EMANUEL INSTITUTE OF BIOCHEMICAL PHYSICS   (Russian Federation)

^b A N NESMEYANOV INSTITUTE OF ORGANOELEMENT COMPOUNDS   (Russian Federation)

^c SEMENOV INSTITUTE OF CHEMICAL PHYSICS   (Russian Federation)

^d INSTITUTE OF ANIMAL REPRODUCTION AND FOOD RESEARCH   (Poland)

Author keywords

Complex and composite starch gels; Frozen thawed gels; Gluten; Guar gum; Wheat starch; Xanthan gum

Indexed keywords

COMPLEX AND COMPOSITE STARCH GELS; FROZEN-THAWED GELS; GLUTEN; GUAR GUM; WHEAT STARCH; XANTHAN GUM;

ADDITIVES; CRYOGENICS; ELASTIC MODULI; ELECTROSLAG REMELTING; GELATION; LIGHT TRANSMISSION; MORPHOLOGY; OPTICAL DATA STORAGE; OPTICAL INSTRUMENTS; OPTICAL MICROSCOPY; PETROLEUM INDUSTRY; POLYSACCHARIDES; STARCH; THAWING;

GELS;

CYAMOPSIS TETRAGONOLOBA; TRITICUM AESTIVUM;

EID: 68049127990     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.200800116     Document Type: Article

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