| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 605856 | Food Hydrocolloids | 2008 | 10 Pages |
Abstract
Brabender viscography and flow curves were taken for cassava, corn, oat and potato starch–xanthan gum binary blends of widely varying component proportions. Xanthan gum causing water deficiency in the granule environment complicated the course of gelation. Thermodynamic incompatibility of starches and that of gum additionally complicated the pattern of the Brabender characteristics of gelation. Consistency of the gels and their flow properties non-linearly depended on gel composition.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
Marek Sikora, Stanisław Kowalski, Piotr Tomasik,