Effects of xanthan, guar and Mesona chinensis Benth gums on the pasting, rheological, texture properties and microstructure of pea starch gels
Liyuan Rong, Mingyue Shen, Hui‐Liang Wen, Wenhao Xiao, Jinwang Li, Jianhua Xie
Topics & Concepts
Retrogradation (starch)StarchGuar gumChewinessXanthan gumRheologyFood scienceChemistryPolysaccharideModified starchMaterials scienceAmyloseBiochemistryComposite materialFood composition and propertiesPolysaccharides Composition and ApplicationsPolysaccharides and Plant Cell Walls