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

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

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

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

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.

The rheological behavior of native and high-pressure homogenized waxy maize starch pastes

2012 ◽  
Vol 88 (2) ◽  
pp. 481-489 ◽  
Author(s):  
Bao Wang ◽  
Li-jun Wang ◽  
Dong Li ◽  
Qing Wei ◽  
Benu Adhikari
Keyword(s):  
High Pressure ◽  
Rheological Behavior ◽  
Maize Starch ◽  
Waxy Maize
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