| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7601926 | Food Chemistry | 2013 | 5 Pages |
Abstract
⺠Dry heat treatment with ionic gums reduced the pasting temperatures of corn, potato and pea starches. ⺠Heating with xanthan increased the paste viscosity of corn and potato starches. ⺠Heat treatment with xanthan and sodium alginate raised the gel hardness of all the starches. ⺠To, Tp and Tc of potato starch with ionic gums decreased significantly.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Qingjie Sun, Fumei Si, Liu Xiong, Lijun Chu,