Combined systems of starch and Gleditsia triacanthos galactomannans: Thermal and gelling properties

Digestibility and physicochemical properties of starch-galactomannan complexes by heat-moisture treatment

(2018) Yun Chen et al.   FOOD HYDROCOLLOIDS

Isolation and characterization of galactomannans from Prosopis affinis as potential gum substitutes

(2018) Pilar Vilaró et al.   FOOD HYDROCOLLOIDS

Tapioca starch-galactomannan systems: Comparative studies of rheological and textural properties

(2018) Erich von Borries-Medrano et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

A review: Interaction of starch/non-starch hydrocolloid blending and the recent food applications

(2017) Kaiser Mahmood et al.   Food Bioscience

The functional and nutritional aspects of hydrocolloids in foods

(2016) Juan-Mei Li et al.   FOOD HYDROCOLLOIDS

Vinal gum, a galactomannan from Prosopis ruscifolia seeds: Physicochemical characterization

(2015) Verónica M. Busch et al.   FOOD HYDROCOLLOIDS

Rheological Characterization of Binary Combination ofGleditsia triacanthosGum and Tapioca Starch

(2015) Ebubekir Cengiz et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Characterization of rheological interactions of Gleditsia triacanthos gum with some hydrocolloids: Effect of hydration temperature

(2013) Ebubekir Cengiz et al.   FOOD HYDROCOLLOIDS

Physicochemical and rheological characterization of Prosopis juliflora seed gum aqueous dispersions

(2013) Fernando Rincón et al.   FOOD HYDROCOLLOIDS

Influence of concentration, ionic strength and pH on zeta potential and mean hydrodynamic diameter of edible polysaccharide solutions envisaged for multinanolayered films production

(2011) Maria G. Carneiro-da-Cunha et al.   CARBOHYDRATE POLYMERS

Pasting, paste, and gel properties of starch–hydrocolloid combinations

(2011) James N. BeMiller   CARBOHYDRATE POLYMERS

A review study on chemical composition and molecular structure of newly plant gum exudates and seed gums

(2011) Hamed Mirhosseini et al.   FOOD RESEARCH INTERNATIONAL

Studies on the steady shear flow behavior and functional properties of Lepidium perfoliatum seed gum

(2011) Arash Koocheki et al.   FOOD RESEARCH INTERNATIONAL

Rheological characterization of κ-carrageenan/galactomannan and xanthan/galactomannan gels: Comparison of galactomannans from non-traditional sources with conventional galactomannans

(2010) A.C. Pinheiro et al.   CARBOHYDRATE POLYMERS

Structural and thermal characterization of galactomannans from non-conventional sources

(2010) Miguel A. Cerqueira et al.   CARBOHYDRATE POLYMERS

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

(2010) Takahiro FUNAMI   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Characterization of galactomannans extracted from seeds of Gleditsia triacanthos and Sophora japonica through shear and extensional rheology: Comparison with guar gum and locust bean gum

(2009) A.I. Bourbon et al.   FOOD HYDROCOLLOIDS

Isolation and rheological characterization of Mucuna flagellipes seed gum

(2008) Louis M. Nwokocha et al.   FOOD HYDROCOLLOIDS

Isolation and characterization of galactomannan from Dimorphandra gardneriana Tul. seeds as a potential guar gum substitute

(2008) Pablyana L.R. Cunha et al.   FOOD HYDROCOLLOIDS

Chemical composition and functional properties of Gleditsia triacanthos gum

(2008) L.S. Sciarini et al.   FOOD HYDROCOLLOIDS