Rheological studies on mixtures of corn starch and konjac-glucomannan
- 1 January 1998
- journal article
- Published by Elsevier in Carbohydrate Polymers
- Vol. 35 (1-2), 71-79
- https://doi.org/10.1016/s0144-8617(97)00232-4
Abstract
No abstract availableKeywords
This publication has 27 references indexed in Scilit:
- Gelation and retrogradation of concentrated starch systems: 3. Effect of concentration and heating temperatureFood Hydrocolloids, 1996
- Effects of Konjac-Glucomannan on the Gelatinization and Retrogradation of Corn Starch As Determined by Rheology and Differential Scanning CalorimetryJournal of Agricultural and Food Chemistry, 1996
- Rapid Visco‐Analyzer (RVA) Pasting Profiles of Wheat, Corn, Waxy Corn, Tapioca and Amaranth Starches (A. hypochondriacus and A cruentus) in the Presence of Konjac Flour, Gellan, Guar, Xanthan and Locust Bean GumsStarch ‐ Stärke, 1994
- Cellulose Derivatives Effects on Gelatinization and Retrogradation of Sweet Potato StarchJournal of Food Science, 1992
- Viscoelastic properties of maize starch/hydrocolloid pastes and gelsFood Hydrocolloids, 1991
- The rheology of starch/carrageenan systemsFood Hydrocolloids, 1988
- X-Ray fibre diffraction studies on konjac mannan-kappa carrageenan mixed gelsCarbohydrate Polymers, 1988
- Effect of hydrocolloids on the rheological properties of wheat starchCarbohydrate Polymers, 1987
- The concentration dependence of biopolymer gel modulusBritish Polymer Journal, 1985
- A Method for using Measurements of Shear Modulus to Estimate the Size and Thermodynamic Stability of Junction Zones in Noncovalently Cross‐Linked GelsJournal of Food Science, 1984