Pasting, paste, and gel properties of starch-hydrocolloid combinations

Carbohydrate Polymers

Volumn 86, Issue 2, 2011, Pages 386-423

  Bemiller, James N ^a  

^a PURDUE UNIVERSITY   (United States)

Author keywords

Gums; Hydrocolloids; Starch

Indexed keywords

COMPETING MECHANISMS; CONTINUOUS PHASE; DEPLETION FLOCCULATION; FOOD PROCESSING INDUSTRY; GEL PROPERTIES; GEL STRENGTHS; GRANULE SWELLING; GUMS; HYDROCOLLOIDS; MOLECULE INTERACTIONS; NETWORK FORMATION; RESEARCH REPORTS; STARCH GRANULES; STARCH POLYMERS; STARCH-BASED; VISCOSITY INCREASE;

ASSOCIATION REACTIONS; FLOCCULATION; FOOD PROCESSING; GELS; GRANULATION; LEACHING; MOLECULES; PHASE SEPARATION; POLYMERS; VISCOSITY;

STARCH;

EID: 79960557706     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2011.05.064     Document Type: Review

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