Rheological properties of waxy maize starch and xanthan gum mixtures in the presence of sucrose

2009 ◽  
Vol 77 (3) ◽  
pp. 472-481 ◽  
Author(s):  
Bao Wang ◽  
Li-Jun Wang ◽  
Dong Li ◽  
Necati Özkan ◽  
Shu-Jun Li ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Xanthan Gum ◽  
Maize Starch ◽  
Waxy Maize

Improvement of pasting and gelling behaviors of waxy maize starch by partial gelatinization and freeze-thawing treatment with xanthan gum

2021 ◽  
pp. 131656
Author(s):  
Chen Zhang ◽  
Zhi-Juan Wang ◽  
Qiao-Quan Liu ◽  
Jian-Ya Qian ◽  
Seung-Taik Lim
Keyword(s):  
Xanthan Gum ◽  
Maize Starch ◽  
Waxy Maize

scholarly journals Rheological properties of fermented rice extract with probiotic bacteria and different concentrations of waxy maize starch

LWT ◽  
2016 ◽  
Vol 72 ◽  
pp. 71-77 ◽  
Author(s):  
K.K.F.D. Costa ◽  
M.C. Garcia ◽  
K. de O. Ribeiro ◽  
M.S. Soares Junior ◽  
M. Caliari
Keyword(s):  
Rheological Properties ◽  
Probiotic Bacteria ◽  
Maize Starch ◽  
Waxy Maize

Evaluation and modelling of rheological properties of high pressure treated waxy maize starch dispersions

1999 ◽  
Vol 40 (4) ◽  
pp. 293-298 ◽  
Author(s):  
Martina Stolt ◽  
Nikolaos G. Stoforos ◽  
Petros S. Taoukis ◽  
Karin Autio
Keyword(s):  
High Pressure ◽  
Rheological Properties ◽  
Maize Starch ◽  
Waxy Maize

Rheological properties of inulin–waxy maize starch systems

2003 ◽  
Vol 52 (1) ◽  
pp. 67-85 ◽  
Author(s):  
J.E. Zimeri ◽  
J.L. Kokini
Keyword(s):  
Rheological Properties ◽  
Maize Starch ◽  
Waxy Maize

Long-term stability of waxy maize starch/xanthan gum mixtures prepared at a temperature within the gelatinization range

2014 ◽  
Vol 55 ◽  
pp. 229-238 ◽  
Author(s):  
Bart Heyman ◽  
Filip Van Bockstaele ◽  
Davy Van de Walle ◽  
Koen Dewettinck
Keyword(s):  
Xanthan Gum ◽  
Maize Starch ◽  
Term Stability ◽  
Long Term Stability ◽  
Waxy Maize

Guar and xanthan gum differentially affect shear induced breakdown of native waxy maize starch

2014 ◽  
Vol 35 ◽  
pp. 546-556 ◽  
Author(s):  
Bart Heyman ◽  
Winnok H. De Vos ◽  
Frédéric Depypere ◽  
Paul Van der Meeren ◽  
Koen Dewettinck
Keyword(s):  
Xanthan Gum ◽  
Maize Starch ◽  
Waxy Maize

scholarly journals Rheological properties of heated cross‐linked waxy maize starch dispersions

1998 ◽  
Vol 1 (1) ◽  
pp. 23-34 ◽  
Author(s):  
Pedro M.S. Da Silva ◽  
J. C. Oliveira ◽  
M. A. Rao
Keyword(s):  
Rheological Properties ◽  
Maize Starch ◽  
Waxy Maize

scholarly journals Effect of addition of starches of different botanical origin on the texture and rheological properties of set-style yogurts

2007 ◽  
Vol 23 (5-6-2) ◽  
pp. 95-102 ◽  
Author(s):  
D. Najgebauer-Lejko ◽  
M. Sady ◽  
T. Grega ◽  
B. Faber ◽  
J. Domagała ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Profile Analysis ◽  
Potato Starch ◽  
Botanical Origin ◽  
Maize Starch ◽  
Flow Curves ◽  
Series Introduction ◽  
Texture Profile ◽  
Waxy Maize ◽  
Textural Parameters

The aim of the present study was to estimate an effect of addition of different native starches i.e.: potato, maize, waxy maize and tapioca on the textural (Texture Profile Analysis) and rheological properties (apparent dynamic viscosity, flow curves) of set-style cow?s yogurts. All analyses were done on fresh yogurts and after 1 and 3 weeks of storage at 4?C in three series. Introduction of all starches to the yogurt formula resulted in higher viscosity and improvement of all textural parameters except hardness. Addition of maize starch caused the highest apparent viscosity value and waxy maize starch supplementation led to the lowest hardness. Also the shape of flow curves was highly affected by the kind of starch added to the processing milk. Generally, maize and waxy maize starch additives resulted in higher values of shear stress when compared to the plain yogurt, whereas yogurt supplemented with potato starch demonstrated lower values of that parameter.

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