Rheological properties of native and modified corn starches in the presence of hydrocolloids
Starch and hydrocolloids were often used together in food industry to modify the rheological properties with the aim to enhance the starch tolerance to processing conditions. As such, the rheological properties of xanthan gum (XG), carrageenan, high (HMP) and low methoxyl pectin (LMP), with native c...
Main Authors: | Shaari, Nur Atiqah, Sulaiman, Rabiha, Cheok, Choon Yoong |
---|---|
Format: | Article |
Language: | English |
Published: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2017
|
Online Access: | http://psasir.upm.edu.my/id/eprint/58382/1/%2833%29.pdf |
Similar Items
-
Use of Hydrocolloid Gums to Modify the Pasting, Thermal, Rheological, and Textural Properties of Sweet Potato Starch
by: Syed Ali Shahzad, et al.
Published: (2019-01-01) -
Characterization of Hydrocolloids Extracted from Fenugreek and Sweet Basil Seeds and Their Effect on Rheological Properties of Wheat Starch Paste
by: Angelika Bieniek, et al.
Published: (2024-11-01) -
Influence of Sugars, Modified Starches and Hydrocolloids Addition on Colour and Thermal Properties of Raspberry Cream Fillings
by: Pichler Anita, et al.
Published: (2017-03-01) -
Insight into Rheological Properties and Structure of Native Waxy Starches: Cluster Analysis Grouping
by: Jacek Lewandowicz, et al.
Published: (2024-06-01) -
Quality characteristics of low-fat ice cream mixtures as affected by modified cassava starch and hydrocolloids
by: Sara Marimon-Valverde, et al.
Published: (2024-12-01)