Effects of xanthan gum and sodium alginate on gelatinization and gels structure of debranched pea starch by pullulanase
Kun Wang, Jie Sui, Wei Gao, Bin Yu, Chao Yuan, Li Guo, Bo Cui, A.M. Abd El‐Aty
Topics & Concepts
AmyloseChemistryFood sciencePullulanaseXanthan gumPolysaccharideStarchResistant starchSodium alginateSyneresisCrystallinityBiopolymerRetrogradation (starch)RheologySodiumBiochemistryOrganic chemistryPolymerMaterials scienceCrystallographyComposite materialFood composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems