1 |
Effect of xanthan on the small-deformation rheology of crosslinked and uncrosslinked waxy maize starch
/
[
Abdulmola, N.A.;Hember, W.N.;Richardson, R.K.;Morris, E.R.
] /
Carbohydr. Polym.
|
2 |
Rheological properties of mustard suspensions: effect of concentration and temperature
/
[
Kim, C.;Yoo, B.
] /
Food Sci. Biotechnol.
|
3 |
Applicability of rheological models to the interpretation of flow and processing behavior of fluid food products
/
[
Holdsworth, S.D.
] /
J. Texture Studies
|
4 |
Effects of non-ionic polysaccharides on the gelatinization and retrogradation behavior of wheat starch
/
[
Funami, T.;Kataoka, Y.;Omoto, T.;Goto, Y.;Asai, I.;Nishinari, K.
] /
Food Hydrocoll.
|
5 |
Effects of non-ionic polysaccharides on the gelatinization and retrogradation behavior of wheat starch
/
[
Funami, T.;Kataoka, Y.;Omoto, T.;Goto, Y.;Asai, I.;Nishinari, K.
] /
Food Hydrocoll.
|
6 |
Rheological methods;Biophysical Methods in Food Research
/
[
Ross-Murphy, S.B.;Chan, H.W.S.(ed.)
] /
|
7 |
Rheological/textural properties of starch and crude hsian-tsao leaf gum mixted systems
/
[
Lai, L.S.;Liu, Y.L.;Lin, P.H.
] /
J. Sci. Food Agric.
|
8 |
Official Methods of Analysis of AOAC IntI.
/
[
Association of Official Analytical Communities
] /
|
9 |
Polysaccharide solution properties: origin, rheological characterization and implications for food system;Frontiers in Carbohydrate Research-1: Food Applications
/
[
Morris, E.R.;Millane, R.P.(ed.);BeMiller, J.N.(ed.);Cahndrasekavan, R.(ed.)
] /
|
10 |
Viscoelastic properties of maize starch/hydrocolloid pastes and gels
/
[
Allonde, M.;Doublier, J.L.
] /
Food Hydrocoll.
|
11 |
Starch gelation and retrogradation
/
[
Morris, V.J.
] /
Trends Food Sci. Technol.
|
12 |
Rheological properties of guar galactomannan and rice starch mixtures-I. steady shear measurements
/
[
Rayment, P.;Ross-Murphy, S.B.;Ellis, P.R.
] /
Carbohydr. Polym.
|
13 |
Starch-galactomannan interactions: functionality and rheological aspects
/
[
Sudhakar, V.;Singhal, R.S.;Kulkarni, P.R.
] /
Food Chem.
|
14 |
Influence of selected hydrocolloids on triticale starch rheological properties
/
[
Korus, J.;Juszczak, L.;Witczak, M.;Achremowicz, B.
] /
Int. J. Food Sci. Technol.
|
15 |
Rheological properties of guar galactomannan and rice starch mixtures-I. steady shear measurements
/
[
Rayment, P.;Ross-Murphy, S.B.;Ellis, P.R.
] /
Carbohydr. Polym.
|
16 |
Influence of pH and hydrocolloids addition on yam (Dioscorea alata) starch pastes stability
/
[
Mali, S.;Ferrero, C.;Redigonda, V.;Beleia, A.P.;Grossmann, M.V.E.;Zaritzky, N.E.
] /
Lebensm.-Wiss. u.Technol.
|
17 |
Rheological behavior of cooked rice flour dispersions in steady and dynamic shear
/
[
Chun, S.Y.;Yoo, B.
] /
J. Food Eng.
|
18 |
Effect of octenylsuccinylation on rheological properties of corn starch
/
[
Park, S.;Chung, M.C.;Yoo, B.
] /
Starch
|
19 |
Effect of sugar type on rheological properties of high-methoxyl pectin gels
/
[
Yoo, B.;Yoo, D.;Kim, Y.R.;Lim, S.T.
] /
Food Sci. Biotechnol.
|
20 |
Hydrocolloids and rheology: regulation of visco-elastic characteristics of waxy rice starch in mixtures with galactomannans
/
[
Kulicke, W.M.;Eidam, D.;Kath, F.;Kix, M.;Hamburg, A.H.
] /
Starch
|
21 |
Effect of food gums on viscosities of starch suspensions during pasting
/
[
Shi, X.;BeMiller, J.N.
] /
Carbohydr. Polym.
|
22 |
A rheological characterization of cereal starch-galactomannan mixtures
/
[
Alloncle, M.;Lefebvre, J.;Llamas, G.;Doublier, J.L.
] /
Cereal Chem.
|
23 |
Gelatinization of wheat starch as modified by xanthan gum, guar gum, and cellulose gum
/
[
Christianson, D.D.;Hodge, J.E.;Osborne, D.;Detroy, R.W.
] /
Cereal Chem.
|
24 |
Corn starch -xanthan gum interaction and its effect on the stability during storage of frozen gelatinized suspensions
/
[
Ferrero, C.;Martino, M.N.;Zaritzky, N.E.
] /
Starch
|
25 |
Effects of konjacglucomannan on the gelatinization and retrogradation of corn starch as determined by rheology and differential scanning calorimetry
/
[
Yoshimura, M.;Takaya, T.;Nishinari, K.
] /
J. Agri. Food Chem.
|
26 |
Rheological studies on mixtures of com starch and konjac-glucomannan
/
[
Yoshimura, M.;Takaya, T.;Nishinari, K.
] /
Carbohydr. Polym.
|
27 |
Rheological properties of rice starch-xanthan gum mixtures
/
[
Kim, C.;Yoo, B.
] /
J. Food Eng.
|
28 |
Hydrocolloids
/
[
Hoefler, A.C.
] /
|
29 |
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 gums
/
[
Bahnassey, Y.A.;Breene, W.M.
] /
Starch
|
30 |
Carbohydrate Chemistry for Food Scientist
/
[
Whistler, R.L.;BeMiller, J.N.
] /
|
31 |
DSC and rheological studies of the effect of sucrose on the gelatinization and retrogradation of acorn starch
/
[
Lee, H.A.;Kim, N.H.;Nishinari, K.
] /
Thermochimica Acta
|
32 |
Textural profile analysis of acorn flour gels
/
[
Kim, Y.A.;Rhee, H.
] /
Korean J. Food Sci. Technol.
|
33 |
Rheological properties of acorn flour gels: puncture test and back extrusion test
/
[
Kim, Y.A.;Rhee, H.
] /
Korean J. Food Sci. Technol.
|
34 |
Pasting properties of different wheat flour-hydrocolloid systems
/
[
Rojas, J.A.;Rosell, C.M.;Benedito de Rarber, C.
] /
Food Hydrocoll.
|