1 |
Sworn G. 2010. Xanthan gum. In Food Stabilisers, Thickeners and Gelling Agents. Imeson A, ed. Blackwell Publishing Ltd., Oxford, UK. p 325-342.
|
2 |
Choi HM, Yoo B. 2009. Steady and dynamic shear rheology of sweet potato starch-xanthan gum mixtures. Food Chem 116: 638-643.
DOI
|
3 |
Kim WW, Yoo B. 2011. Rheological and thermal effects of galactomannan addition to acorn starch paste. LWT-Food Sci Technol 44: 759-764.
DOI
|
4 |
Lai LS, Liu YL, Lin PH. 2003. Rheological/textural properties of starch and crude hsian-tsao leaf gum mixed systems. J Sci Food Agric 83: 1051-1058.
DOI
|
5 |
Kim DD, Yoo B. 2010. Rheological behaviors of hydroxypropylated sweet potato starches influenced by guar, locust bean, and xanthan gums. Starch/Starke 62: 584-591.
DOI
|
6 |
Yoo D, Kim C, Yoo B. 2005. Steady and dynamic shear rheology of rice starch-galactomannan mixtures. Starch/Starke 57: 310-318.
DOI
|
7 |
Kim C, Yoo B. 2006. Rheological properties of rice starch-xanthan gum mixtures. J Food Eng 75: 120-128.
DOI
|
8 |
Galkowska D, Pycia K, Juszczak L, Pajak P. 2014. Influence of cassia gum on rheological and textural properties of native potato and corn starch. Starch/Starke 66: 1060-1070.
DOI
|
9 |
Khondkar D, Tester RF, Hudson N, Karkalas J, Morrow J. 2007. Rheological behaviour of uncross-linked and cross-linked gelatinised waxy maize starch with pectin gels. Food Hydrocolloids 21: 1296-1301.
DOI
|
10 |
Funami T, Kataoka Y, Omoto T, Goto Y, Asai I, Nishinari K. 2005. Effects of non-ionic polysaccharides on the gelatinization and retrogradation behavior of wheat starch. Food Hydrocolloids 19: 1-13.
DOI
|
11 |
Achayuthakan P, Suphantharika M. 2008. Pasting and rheological properties of waxy corn starch as affected by guar gum and xanthan gum. Carbohydr Polym 71: 9-17.
DOI
|
12 |
Li X, Xing Y, Sun Q, Chu L, Xiong L. 2015. Effect of food gums on properties of pea starch and vermicelli prepared from pea starch. Starch/Starke 67: 399-406.
DOI
|
13 |
Weber FH, Clerici MTPS, Collares-Queiroz FP, Chang YK. 2009. Interaction of guar and xanthan gums with starch in the gels obtained from normal, waxy and high-amylose corn starches. Starch/Starke 61: 28-34.
DOI
|
14 |
Shi X, BeMiller JN. 2002. Effects of food gums on viscosities of starch suspensions during pasting. Carbohydr Polym 50: 7-18.
DOI
|
15 |
Vasanthan T, Hoover R. 2009. Barley starch: production, properties, modification and uses. In Starch: Chemistry and Technology. 3rd ed. BeMiller J, Whistler R, eds. Academic Press Inc., Burlington, VT, USA. p 601-628.
|
16 |
Lee CH, Kim J, Kwon J, Youn Y, Kim YS. 2013. Instant gruel from colored barley and oats for improving diabetic conditions. J Korean Soc Food Sci Nutr 42: 885-891.
DOI
|
17 |
Baik BK, Ullrich SE. 2008. Barley for food: characteristics, improvement, and renewed interest. J Cereal Sci 48: 233-242.
DOI
|
18 |
Bhatty RS. 1993. Physicochemical properties of roller-milled barley bran and flour. Cereal Chem 70: 397-402.
|
19 |
Samutsri W, Suphantharika M. 2012. Effect of salts on pasting, thermal, and rheological properties of rice starch in the presence of non-ionic and ionic hydrocolloids. Carbohydr Polym 87: 1559-1568.
DOI
|
20 |
Chun SY, Kim HI, Yoo B. 2006. Effect of gum addition on the rheological properties of rice flour dispersions. Food Sci Biotechnol 15: 589-594.
|
21 |
Rojas JA, Rosell CM, Benedito de Barber C. 1999. Pasting properties of different wheat flour-hydrocolloid systems. Food Hydrocolloids 13: 27-33.
DOI
|