Thermal behavior and gelling interactions of Mesona Blumes gum and rice starch mixture

Carbohydrate Polymers

Volumn 90, Issue 1, 2012, Pages 667-674

  Feng, Tao ^a   Ye, Ran ^b   Zhuang, Haining ^c   Fang, Zhongxiang ^d   Chen, Hanqing ^e  

^a State Key Laboratory of Dairy Biotechnology   (China)

^b UNIVERSITY OF TENNESSEE   (United States)

^c PURDUE UNIVERSITY   (United States)

^d UNIVERSITY OF QUEENSLAND   (Australia)

^e HEFEI UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Gelling interaction; Hydrogen bond breaking; Hydrogen bond generation; Hyperchem 8.0; Mesona Blumes gum; Rheological behavior; Rice starch

Indexed keywords

GELLING INTERACTION; HYPERCHEM 8.0; MESONA BLUMES GUM; RHEOLOGICAL BEHAVIORS; RICE STARCH;

BEHAVIORAL RESEARCH; ETHANE; ETHANOL; GELATION; GLYCEROL; HYDROGEN BONDS; METABOLISM; METHANOL; RHEOLOGY; UREA;

STARCH;

LAKE VICTORIA MARBURGVIRUS; MESONA;

GEL; HERBACEOUS AGENT; STARCH;

CHEMISTRY; GEL; HEAT; ISOLATION AND PURIFICATION; LAMIACEAE; METABOLISM; RICE; VISCOSITY;

DRUGS, CHINESE HERBAL; GELS; HOT TEMPERATURE; LAMIACEAE; ORYZA SATIVA; STARCH; VISCOSITY;

EID: 84864133096     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2012.05.094     Document Type: Article

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