Effect of guar gum and xanthan gum on pasting and noodle-making properties of potato, corn and mung bean starches

Influence of jambolan (Syzygium cumini) and xanthan gum incorporation on the physicochemical, antioxidant and sensory properties of gluten-free eggless rice muffins

(2015) Jatinder Pal Singh et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Physicochemical, Pasting, and Functional Properties of Amaranth Seed Flours: Effects of Lipids Removal

(2014) Khetan Shevkani et al.   JOURNAL OF FOOD SCIENCE

Effect of shearing on functional properties of starches isolated from Indian kidney beans

(2014) Seeratpreet Kaur et al.   STARCH-STARKE

Composition, Rheological and Extrusion Behaviour of Fractions Produced by Three Successive Reduction Dry Milling of Corn

(2013) Khetan Shevkani et al.   Food and Bioprocess Technology

Physicochemical properties of starches from various pea and lentil varieties, and characteristics of their noodles prepared by high temperature extrusion

(2013) Ning Wang et al.   FOOD RESEARCH INTERNATIONAL

Effect of matrix and particle type on rheological, textural and structural properties of broccoli pasta and noodles

(2013) E. Silva et al.   JOURNAL OF FOOD ENGINEERING

Physicochemical properties and enzymatic hydrolysis of different starches in the presence of hydrocolloids

(2011) Márcia Arocha Gularte et al.   CARBOHYDRATE POLYMERS

Relationship between physicochemical and rheological properties of starches from Indian wheat lines

(2011) Khetan Shevkani et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Influence of Guar Gum on the In Vitro Starch Digestibility—Rheological and Microstructural Characteristics

(2010) Anne Dartois et al.   Food Biophysics

Relationship of Granule Size Distribution and Amylopectin Structure with Pasting, Thermal, and Retrogradation Properties in Wheat Starch

(2010) Sandeep Singh et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Starch noodles: History, classification, materials, processing, structure, nutrition, quality evaluating and improving

(2009) Hong-Zhuo Tan et al.   FOOD RESEARCH INTERNATIONAL

Structural, thermal and viscoelastic properties of potato starches

(2007) Narpinder Singh et al.   FOOD HYDROCOLLOIDS

Binary hydrocolloids from starches and xanthan gum

(2007) Marek Sikora et al.   FOOD HYDROCOLLOIDS