Morphology, pasting, and structural characteristics of potato starch/xanthan gum blend by critical melting and freeze-thawing treatment
Chen Zhang, Ke-Xing Wan, Seung-Taik Lim, Changquan Zhang, Shiyi Wang, Qiaoquan Liu, Jian-Ya Qian
Topics & Concepts
StarchXanthan gumCrystallinityPotato starchAqueous solutionChemistrySwellingChemical engineeringSolubilityLamellar structureAmyloseSyneresisMaterials scienceFood scienceRheologyOrganic chemistryComposite materialCrystallographyEngineeringFood composition and propertiesPolysaccharides Composition and ApplicationsNanocomposite Films for Food Packaging