Physical modification of various starches by partial gelatinization and freeze-thawing with xanthan gum
Chen Zhang, Seung-Taik Lim
Topics & Concepts
Xanthan gumStarchChemistryModified starchViscosityFood scienceCorn starchPotato starchRheologyAqueous solutionPolysaccharideMaize starchWaxy cornApparent viscosityChemical engineeringMaterials scienceOrganic chemistryComposite materialEngineeringFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology