Improvement of pasting and gelling behaviors of waxy maize starch by partial gelatinization and freeze-thawing treatment with xanthan gum
Chen Zhang, Zhijuan Wang, Qiaoquan Liu, Jian-Ya Qian, Seung-Taik Lim
Topics & Concepts
Xanthan gumStarchRetrogradation (starch)Food scienceCrystallinityChemistryWaxy cornMaize starchViscositySyneresisAqueous solutionChemical engineeringRheologyMaterials scienceComposite materialOrganic chemistryAmyloseCrystallographyEngineeringFood composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems