Effect of gum arabic on freeze-thaw stability, pasting and rheological properties of tapioca starch and its derivatives

Food Hydrocolloids

Volumn 51, Issue , 2015, Pages 355-360

  Chen, Hai ming ^a,b   Fu, Xiong ^a   Luo, Zhi gang ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b HAINAN UNIVERSITY   (China)

Author keywords

Anionic tapioca starch; Cationic tapioca starch; Freeze thaw stability; Gum arabic; Rheological property

Indexed keywords

ADHESIVES; DIGITAL STORAGE; FREEZING; GELS; RHEOLOGY; THAWING;

ANIONIC TAPIOCUM STARCH; CATIONIC TAPIOCA STARCH; FREEZE-THAW STABILITY; GUM ARABIC; PASTING PROPERTY; PEAK VISCOSITIES; RHEOLOGICAL PROPERTY; STABILITY PROPERTIES; SYNAERESIS; TAPIOCA STARCH;

STARCH;

ACACIA SENEGAL; MANIHOT ESCULENTA;

EID: 84934988497     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.05.034     Document Type: Article

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