Influence of different hydrocolloids on the pasting, rheological, and morphological characteristics of heat gelatinized cassava starch
Wen‐Chien Lu, Yung‐Jia Chan, Zong-En Li, Po‐Hsien Li
Topics & Concepts
SyneresisRetrogradation (starch)StarchRheologyGuar gumLocust bean gumFood scienceThickening agentViscosityModified starchCarrageenanBiopolymerMaterials scienceChemistryChemical engineeringComposite materialPolymer scienceThickeningPolymerXanthan gumEngineeringAmyloseFood composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems