Thermal and rheological properties of tapioca starch gels with and without xanthan gum under cold storage

Journal of Food Engineering

Volumn 117, Issue 3, 2013, Pages 333-341

  Pongsawatmanit, Rungnaphar ^a   Chantaro, Prawta ^a   Nishinari, Katsuyoshi ^b  

^a KASETSART UNIVERSITY   (Thailand)

^b Osaka Prefecture University   (Japan)

Author keywords

Breaking stress; Gel formation; Hydrocolloid; Retrogradation; Storage; Storage and loss moduli

Indexed keywords

BREAKING STRESS; GEL FORMATION; HYDROCOLLOID; RETROGRADATION; STORAGE AND LOSS MODULUS;

COLD STORAGE; COMPRESSION TESTING; DIFFERENTIAL SCANNING CALORIMETRY; ELASTIC MODULI; ENERGY STORAGE; GELATION; RHEOLOGY; STARCH; XANTHAN GUM;

GELS;

MANIHOT ESCULENTA;

EID: 84876101092     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.03.010     Document Type: Article

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