Analysis of the formation of starch - Hydrocolloid binary gels and their structure based on the relaxation times of the water molecules

Polimery/Polymers

Volumn 56, Issue 6, 2011, Pages 478-483

  Baranowska, Hanna M ^a   Sikora, Marek ^b   Krystyjan, Magdalena ^b   Tomasik, Piotr ^b  

^a POZNA UNIVERSITY OF LIFE SCIENCES   (Poland)

^b UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

Cassava starch; Cornstarch; Guar gum; Oat starch; Potato starch; Xanthan gum; carrageenan

Indexed keywords

ACTIVATION ENERGY; BLENDING; GELATION; GELS; MOLECULES; PLANTS (BOTANY); RELAXATION TIME; STARCH;

CARRAGEENANS; CASSAVA STARCH; CORNSTARCH; GUAR GUMS; OAT STARCHES; POTATO STARCHES;

XANTHAN GUM;

EID: 79958110322     PISSN: 00322725     EISSN: None     Source Type: Journal    
DOI: 10.14314/polimery.2011.478     Document Type: Article

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