Processing of waxy starch/xanthan gum mixtures within the gelatinization temperature range

Carbohydrate Polymers

Volumn 96, Issue 2, 2013, Pages 560-567

  Heyman, Bart ^a   Depypere, Frédéric ^a   Van Der Meeren, Paul ^a   Dewettinck, Koen ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

Differential scanning calorimetry; Rheology; Shear stability; Waxy maize starch; Waxy potato starch; Xanthan gum

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; GELATION; GRANULATION; RHEOLOGY; STARCH;

DSC MEASUREMENTS; GELATINIZATION TEMPERATURE; HEATING CONDITIONS; LASER-LIGHT DIFFRACTION; SHEAR STABILITY; STARCH CONTENTS; WAXY MAIZE STARCH; WAXY POTATO STARCHES;

XANTHAN GUM;

SOLANUM TUBEROSUM; ZEA MAYS;

EID: 84884813876     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2012.10.076     Document Type: Article

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