Effect of starch source on gel properties of kappa-carrageenan-starch dispersions

Food Hydrocolloids

Volumn 60, Issue , 2016, Pages 509-515

  Lin, Jheng Hua ^a   Liang, Chien Wen ^b   Chang, Yung Ho ^b  

^a MINGDAO UNIVERSITY   (Taiwan)

^b PROVIDENCE UNIVERSITY   (Taiwan)

Author keywords

Dispersion; Gel; Kappa carrageenan; Starch; Swelling; Syneresis

Indexed keywords

CYCLODEXTRINS; DISPERSIONS; ELASTIC MODULI; GRANULATION; RIGIDITY; SWELLING;

AMYLOSE CONTENT; CARRAGEENANS; GEL PROPERTIES; KAPPA CARRAGEENAN; STARCH DISPERSIONS; STARCH GRANULES; SWELLING POWER; SYNAERESIS; VALUE OF STORAGES;

STARCH;

EID: 84964530034     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.04.024     Document Type: Article

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