Neutral hydrocolloids promote shear-induced elasticity and gel strength of gelatinized waxy potato starch
Fang Fang, Xuan Luo, James N. BeMiller, Samuel W. Schaffter, Anna Hayes, Travest J. Woodbury, Bruce R. Hamaker, Osvaldo H. Campanella
Topics & Concepts
Guar gumXanthan gumStarchChemistryGlucomannanRheologyViscoelasticityPotato starchPectinThickening agentFood sciencePolysaccharideChemical engineeringMaterials scienceComposite materialOrganic chemistryPolymer scienceEngineeringThickeningPolysaccharides Composition and ApplicationsFood composition and propertiesPolysaccharides and Plant Cell Walls