| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10602860 | Carbohydrate Polymers | 2012 | 8 Pages |
Abstract
⺠Increases in the apparent pasting temperature are attributed to an inhibition of granule swelling. ⺠Decreases are attributed to interaction of hydrocolloid molecules with leached starch molecules. ⺠Viscosity increases are attributed to interactions between hydrocolloid and starch molecules. ⺠Hydrocolloids making gels less solid-like is attributed to an interference with network formation.
Related Topics
Physical Sciences and Engineering
Chemistry
Organic Chemistry
Authors
Hyun-Seok Kim, James N. BeMiller,