A new approach in improving granular cold water swelling starch properties using xanthan gum and β-lactoglobulin/xanthan gum electrostatic coupled gel
Zahra Kaveh, Sodeif Azadmard‐Damirchi, Gholamhossein Yousefi, Seyed Mohammad Hashem Hosseini
Topics & Concepts
SyneresisXanthan gumMucoadhesionRetrogradation (starch)ChemistrySwellingStarchModified starchPolysaccharideViscosityChemical engineeringFood scienceRheologyChromatographyMaterials scienceComposite materialPolymerOrganic chemistryAmyloseEngineeringBioadhesiveFood composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems