The processing quality characteristics, freeze-thaw stability, and retrogradation properties of rice cakes affected by four hydrocolloids: Xanthan gum, guar gum, carrageenan, and konjac gum
Fang Huang, Hao Hu, Kefan Ouyang, Qin Zhang, Genyuan Li, Junzhen Zhong, Le Yu, Qiang Zhao
Topics & Concepts
Guar gumXanthan gumRetrogradation (starch)CarrageenanFood scienceStarchChemistryGuarPolysaccharideMaterials scienceComposite materialRheologyOrganic chemistryAmyloseFood composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems