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Journal Abstract Search

301 related items for PubMed ID: 10907245

  • 1. Effects of xanthan and galactomannan on the freeze/thaw properties of starch gels.
    Lo CT, Ramsden L.
    Nahrung; 2000 Jun; 44(3):211-4. PubMed ID: 10907245
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  • 2. Sensory properties determined by starch type in white sauces: effects of freeze/thaw and hydrocolloid addition.
    Arocas A, Sanz T, Salvador A, Varela P, Fiszman SM.
    J Food Sci; 2010 Mar; 75(2):S132-40. PubMed ID: 20492259
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  • 3. Comparison of pasting and gel stabilities of waxy and normal starches from potato, maize, and rice with those of a novel waxy cassava starch under thermal, chemical, and mechanical stress.
    Sánchez T, Dufour D, Moreno IX, Ceballos H.
    J Agric Food Chem; 2010 Apr 28; 58(8):5093-9. PubMed ID: 20356303
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  • 6. Sorption behavior of mixtures of glycerol and starch.
    Enrione JI, Hill SE, Mitchell JR.
    J Agric Food Chem; 2007 Apr 18; 55(8):2956-63. PubMed ID: 17362027
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  • 7. Effect of guar and xanthan gums on functional properties of mango (Mangifera indica) kernel starch.
    Nawab A, Alam F, Haq MA, Hasnain A.
    Int J Biol Macromol; 2016 Dec 18; 93(Pt A):630-635. PubMed ID: 27608547
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  • 9. Processing of waxy starch/xanthan gum mixtures within the gelatinization temperature range.
    Heyman B, Depypere F, Van der Meeren P, Dewettinck K.
    Carbohydr Polym; 2013 Jul 25; 96(2):560-7. PubMed ID: 23768601
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  • 11. Influence of xanthan transition on the rheological properties of waxy starches.
    Heyman B, De Hertogh D, Van der Meeren P, Depypere F, Dewettinck K.
    Carbohydr Polym; 2013 Jul 25; 96(2):568-77. PubMed ID: 23768602
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  • 12. Gelatinization and freeze-concentration effects on recrystallization in corn and potato starch gels.
    Ronda F, Roos YH.
    Carbohydr Res; 2008 Apr 07; 343(5):903-11. PubMed ID: 18267318
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  • 19. Structure-function relationship between galactomannans and their effects on freeze-thaw stability, retrogradation, and texture of corn starch gels during cold storage.
    Xie F, Yuan C, Zhang H, Wu Y, Ai L.
    Food Chem; 2023 Jan 01; 398():133915. PubMed ID: 35988417
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  • 20. Insights into interaction mechanism between xanthan gum and galactomannan based on density functional theory and rheological properties.
    Wang L, Tian H, Zhang W, Li C, Xiang D.
    Food Chem; 2023 Aug 30; 418():135990. PubMed ID: 37003202
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