Thermal behavior and gelling interactions of Mesona Blumes gum and rice starch mixture

► There were significant endothermal and exothermal enthalpies between different MBG content and rice starch. ► We want to setup a method to study interactions between food gum and starch by rheology. ► We use HyperChem soft to build up an interaction model between MBG, rice starch and water molecules. ► MBG, rice starch and water molecules interaction could be ascribed to inter- and intra-hydrogen-bond connection.