Pasting and rheological properties of water caltrop starch as affected by the addition of konjac glucomannan, guar gum and xanthan gum

[1]  Jinwang Li,et al.  Effects of xanthan, guar and Mesona chinensis Benth gums on the pasting, rheological, texture properties and microstructure of pea starch gels , 2021, Food Hydrocolloids.

[2]  M. Nakauma,et al.  Instrumental Food Texture Evaluation in Relation to Human Perception , 2021, Food Hydrocolloids.

[3]  Jia-Lin Liu,et al.  Impacts of Hydrothermal Treatments on the Morphology, Structural Characteristics, and In Vitro Digestibility of Water Caltrop Starch , 2021, Molecules.

[4]  L. Lai,et al.  In Vitro Starch Digestibility, Rheological, and Physicochemical Properties of Water Caltrop Starch Modified with Cycled Heat-Moisture Treatment , 2021, Foods.

[5]  L. Ibáñez,et al.  A bit thick: Hidden risks in thickening products’ labelling for dysphagia treatment , 2021 .

[6]  Nuraihan Abu Zarim,et al.  Shelf life stability and quality study of texture-modified chicken rendang using xanthan gum as thickener for the consumption of the elderly with dysphagia , 2021 .

[7]  Francesca Cuomo,et al.  Rheological and Nutritional Assessment of Dysphagia—Oriented New Food Preparations , 2021, Foods.

[8]  P. Talens,et al.  Flow, viscoelastic and masticatory properties of tailor made thickened pea cream for people with swallowing problems , 2021, Journal of Food Engineering.

[9]  Zhiying Wang,et al.  The Influence of Konjac Glucomannan on the Physicochemical and Rheological Properties and Microstructure of Canna Starch , 2021, Foods.

[10]  Fei Liu,et al.  Characterization and physicochemical properties analysis of konjac glucomannan: Implications for structure-properties relationships , 2021 .

[11]  Yuanyuan Wei,et al.  Rheological characterization of polysaccharide thickeners oriented for dysphagia management: Carboxymethylated curdlan, konjac glucomannan and their mixtures compared to xanthan gum , 2021 .

[12]  Peng Wu,et al.  Drying treatments on Chinese yam (Dioscorea spp.) prior to wet milling influence starch molecular structures and physicochemical properties , 2020 .

[13]  Mingjuan Li,et al.  Impacts of guar and xanthan gums on pasting and gelling properties of high-amylose corn starches. , 2019, International journal of biological macromolecules.

[14]  L. Lai,et al.  Structural characterization and rheological properties of the water extracted mucilage of Basella alba and the starch/aqueous mucilage blends , 2019, Food Hydrocolloids.

[15]  S. M. Chisenga,et al.  Progress in research and applications of cassava flour and starch: a review , 2019, Journal of Food Science and Technology.

[16]  Peilei Zhu,et al.  Effects of konjac glucomannan on pasting and rheological properties of corn starch , 2019, Food Hydrocolloids.

[17]  M. R. Jaime-Fonseca,et al.  Tapioca starch-galactomannan systems: Comparative studies of rheological and textural properties. , 2019, International journal of biological macromolecules.

[18]  D. Mcclements,et al.  Effect of endogenous proteins and lipids on starch digestibility in rice flour. , 2018, Food research international.

[19]  Feroz Alam,et al.  Influence of xanthan, guar, CMC and gum acacia on functional properties of water chestnut (Trapa bispinosa) starch. , 2017, International journal of biological macromolecules.

[20]  Fazilah Ariffin,et al.  A review: Interaction of starch/non-starch hydrocolloid blending and the recent food applications , 2017 .

[21]  S. Razavi,et al.  New studies on basil (Ocimum bacilicum L.) seed gum: Part III - Steady and dynamic shear rheology , 2017 .

[22]  K. Khosravi‐Darani,et al.  Effective variables on production and structure of xanthan gum and its food applications: A review , 2017 .

[23]  P. Tomasik,et al.  Thixotropic properties of the normal potato starch – Locust bean gum blends , 2017 .

[24]  F. Zhu.  Chemical composition, health effects, and uses of water caltrop , 2016 .

[25]  S. Nie,et al.  The functional and nutritional aspects of hydrocolloids in foods , 2016 .

[26]  F. Meng,et al.  Physicochemical properties of Amorphophallus paeoniifolius (Dennst.) Nicolson starch and its blend with konjac glucomannan , 2015 .

[27]  Xiaojing Li,et al.  Effect of food gums on properties of pea starch and vermicelli prepared from pea starch , 2015 .

[28]  J. Delcour,et al.  Production, structure, physicochemical and functional properties of maize, cassava, wheat, potato and rice starches , 2015 .

[29]  Guodong Liu,et al.  Effect of amylose on pasting and rheological properties of corn starch/xanthan blends , 2015 .

[30]  B. Pontoire,et al.  Available water in konjac glucomannan–starch mixtures. Influence on the gelatinization, retrogradation and complexation properties of two starches , 2014 .

[31]  Fengqing Yang,et al.  Konjac glucomannan, a promising polysaccharide for OCDDS. , 2014, Carbohydrate polymers.

[32]  V. Bhaskar,et al.  Trapa bispinosa Roxb.: A Review on Nutritional and Pharmacological Aspects , 2014, Advances in pharmacological sciences.

[33]  M. A. Rao.  Application of Rheology to Fluid Food Handling and Processing , 2014 .

[34]  M. A. Rao.  Rheology of Food Gum and Starch Dispersions , 2014 .

[35]  P. Tran,et al.  Molecular structure and rheological character of high-amylose water caltrop (Trapa bispinosa Roxb.) starch , 2013, Food Science and Biotechnology.

[36]  J. Bemiller,et al.  Pasting, paste, and gel properties of starch–hydrocolloid combinations , 2011 .

[37]  K. Nishinari,et al.  Swallowing profiles of food polysaccharide gels in relation to bolus rheology , 2011 .

[38]  E. Sendra,et al.  Resistant starch as prebiotic: A review , 2011 .

[39]  F. Masoodi,et al.  Physico-chemical, morphological and pasting properties of starches extracted from water Chestnuts (Trapa natans) from three Lakes of Kashmir, India , 2010 .

[40]  T. Funami.  Functions of Food Polysaccharides to Control the Gelatinization and Retrogradation Behaviors of Starch in an Aqueous System in Relation to the Macromolecular Characteristics of Food Polysaccharides , 2009 .

[41]  Piyada Achayuthakan,et al.  Pasting and rheological properties of waxy corn starch as affected by guar gum and xanthan gum , 2008 .

[42]  Chien-Chun Huang,et al.  Changes in functional characteristics of starch during water caltrop (Trapa Quadrispinosa Roxb.) growth , 2007 .

[43]  H. Ramaswamy,et al.  Rheological characterization of thickened beverages used in the treatment of dysphagia , 2006 .

[44]  S. Alavi,et al.  Rheological properties of selected gum solutions , 2005 .

[45]  M. P. Gonçalves,et al.  Modelling the rheological behaviour of galactomannan aqueous solutions , 2005 .

[46]  A. Kostaropoulos,et al.  Xanthan and locust bean gum influence on the rheology and structure of a white model-sauce , 2004 .

[47]  Lesław Juszczak,et al.  Influence of selected hydrocolloids on triticale starch rheological properties , 2004 .

[48]  E. Kiviat,et al.  Review of World literature on Water Chestnut with implications for management in North America , 2004 .

[49]  Antje Gonera,et al.  Gelatinization of Starch/Gum/Sugar Systems Studied by using DSC, NMR, and CSLM , 2002 .

[50]  Xiaohong Shi,et al.  Effects of food gums on viscosities of starch suspensions during pasting , 2002 .

[51]  L. Lai,et al.  Steady and Dynamic Shear Rheological Properties of Starch and Decolorized Hsian-tsao Leaf Gum Composite Systems , 2002 .

[52]  P. Walstra.  Introduction to Aggregation Phenomena in Food Colloids , 1993 .

[53]  J. Lefebvre,et al.  A rheological characterization of cereal starch-galactomannan mixtures , 1989 .

[54]  E. Morris,et al.  Associations of like and unlike polysaccharides: Mechanism and specificity in galactomannans, interacting bacterial polysaccharides, and related systems , 1977 .