Impact of pectin or xanthan addition to mashed potatoes gelled with κ-carrageenan on texture and rheology, oral processing behavior, bolus properties and in mouth starch digestibility
Daria S. Khramova, Fedor Vityazev, Natalya V. Zueva, Elizaveta Chistiakova
Topics & Concepts
RheologyPectinCarrageenanFood scienceXanthan gumChemistryStarchPolysaccharideTexture (cosmology)Materials scienceComposite materialOrganic chemistryComputer scienceArtificial intelligenceImage (mathematics)Food composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and Applications