Effect of process conditions, and component concentrations on the viscosity of κ-carrageenan and pregelatinised cross-linked waxy maize starch mixed fluid gels

Food Hydrocolloids

Volumn 42, Issue P3, 2014, Pages 355-361

  Gladkowska Balewicz, I ^a   Norton, I T ^a   Hamilton, I E ^a  

^a UNIVERSITY OF BIRMINGHAM   (United Kingdom)

Author keywords

Cross linked waxy maize starch; Fluid gels; Hydrocolloids; Kappa carrageen; Mixed fluid gels; Viscosity enhancement

Indexed keywords

GELATION; GELS; SHEAR FLOW; STARCH;

CARRAGEENANS; CROSS-LINKED WAXY MAIZE STARCH; FLUID GEL; HYDROCOLLOID; KAPPA-CARRAGEEN; MIXED FLUID GEL; MIXED FLUIDS; PROCESS COMPONENT; PROCESS CONDITION; VISCOSITY ENHANCEMENT;

VISCOSITY;

CHONDRUS CRISPUS; ZEA MAYS;

EID: 84908571135     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.03.003     Document Type: Article

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