Effects of enhanced starch-xanthan gum synergism on their physicochemical properties, functionalities, structural characteristics, and digestibility
Chen Zhang, Lingzhi Zhang, Ke-Xing Wan, Chu-Yun Wu, Zhijuan Wang, Shiyi Wang, Qiaoquan Liu, Jian-Ya Qian
Topics & Concepts
Xanthan gumStarchComposite numberChemistryChemical engineeringViscosityFourier transform infrared spectroscopyMelting temperatureFood scienceMaterials scienceRheologyComposite materialEngineeringFood composition and propertiesPolysaccharides Composition and ApplicationsNanocomposite Films for Food Packaging