Guar and xanthan gum differentially affect shear induced breakdown of native waxy maize starch

Food Hydrocolloids

Volumn 35, Issue , 2014, Pages 546-556

  Heyman, Bart ^a   De Vos, Winnok H ^a   Depypere, Frédéric ^a   Van der Meeren, Paul ^a   Dewettinck, Koen ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

Granule size; Guar; Native waxy maize starch; Rheology; Shear effects; Xanthan

Indexed keywords

DISPERSIONS; GELATION; GRANULATION; LIGHT SCATTERING; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; SHEAR FLOW; STARCH; XANTHAN GUM;

GRANULE SIZE; GUAR; GUAR GUMS; NATIVE WAXY MAIZE STARCH; PASTING BEHAVIOR; SHEAR EFFECT; SHEAR-INDUCED; STARCH DISPERSIONS; WAXY MAIZE STARCH; XANTHAN;

RHEOLOGY;

CYAMOPSIS TETRAGONOLOBA; ZEA MAYS;

EID: 84887201554     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.07.011     Document Type: Article

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