Arocas et al., 2009 - Google Patents
Improving effect of xanthan and locust bean gums on the freeze-thaw stability of white sauces made with different native starchesArocas et al., 2009
- Document ID
- 6157152184463261019
- Author
- Arocas A
- Sanz T
- Fiszman S
- Publication year
- Publication venue
- Food Hydrocolloids
External Links
Snippet
The effect of adding xanthan gum and locust bean gum at low concentrations (0.15% w/w) on the freeze/thaw stability of white sauces prepared with native starches from four different sources (corn, waxy corn, potato, and rice) was investigated. Linear viscoelastic properties …
- 235000015067 sauces 0 title abstract description 100
Classifications
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/0006—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid
- C08B37/0045—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid alpha-D-Galacturonans, e.g. methyl ester of (alpha-1,4)-linked D-galacturonic acid units, i.e. pectin, or hydrolysis product of methyl ester of alpha-1,4-linked D-galacturonic acid units, i.e. pectinic acid; Derivatives thereof
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Arocas et al. | Improving effect of xanthan and locust bean gums on the freeze-thaw stability of white sauces made with different native starches | |
| Liu et al. | Effect of Mesona chinensis polysaccharide on the pasting, thermal and rheological properties of wheat starch | |
| Ma et al. | Effects of konjac glucomannan on pasting and rheological properties of corn starch | |
| Samutsri et al. | Effect of salts on pasting, thermal, and rheological properties of rice starch in the presence of non-ionic and ionic hydrocolloids | |
| Singh et al. | Improvement of rheological, thermal and functional properties of tapioca starch by using gum arabic | |
| Jiang et al. | Hydrocolloidal properties of flaxseed gum/konjac glucomannan compound gel | |
| Chen et al. | Modification of starch by polysaccharides in pasting, rheology, texture and in vitro digestion: A review | |
| Liu et al. | A comparative study on texture, gelatinisation, retrogradation and potential food application of binary gels made from selected starches and edible gums | |
| BeMiller | Pasting, paste, and gel properties of starch–hydrocolloid combinations | |
| Khanna et al. | Influence of purified konjac glucomannan on the gelatinisation and retrogradation properties of maize and potato starches | |
| Charoenrein et al. | Effect of konjac glucomannan on syneresis, textural properties and the microstructure of frozen rice starch gels | |
| Anbarani et al. | Impact of sage seed gum and whey protein concentrate on the functional properties and retrogradation behavior of native wheat starch gel | |
| Alamri et al. | Effect of okra gum on the pasting, thermal, and viscous properties of rice and sorghum starches | |
| Fu et al. | Effect of hydrocolloids and salts on retrogradation of native and modified maize starch | |
| Pongsawatmanit et al. | Thermal and rheological properties of tapioca starch and xyloglucan mixtures in the presence of sucrose | |
| Chaisawang et al. | Effects of guar gum and xanthan gum additions on physical and rheological properties of cationic tapioca starch | |
| Shi et al. | Effects of food gums on viscosities of starch suspensions during pasting | |
| Alamri et al. | Effects of alkaline-soluble okra gum on rheological and thermal properties of systems with wheat or corn starch | |
| Pongsawatmanit et al. | Influence of tamarind seed xyloglucan on rheological properties and thermal stability of tapioca starch | |
| Temsiripong et al. | Influence of xyloglucan on gelatinization and retrogradation of tapioca starch | |
| Satrapai et al. | Influence of spent brewer’s yeast β-glucan on gelatinization and retrogradation of rice starch | |
| Arocas et al. | Clean label starches as thickeners in white sauces. Shearing, heating and freeze/thaw stability | |
| Kim et al. | Rheological and thermal effects of galactomannan addition to acorn starch paste | |
| Kim et al. | Effects of hydrocolloids on the pasting and paste properties of commercial pea starch | |
| Krystyjan et al. | Long-term storage stability of selected potato starch–non-starchy hydrocolloid binary gels |