A new approach in improving granular cold water swelling starch properties using xanthan gum and β-lactoglobulin/xanthan gum electrostatic coupled gel

Printability, microstructure, and flow dynamics of phase-separated edible 3D inks

(2020) Sara M. Oliveira et al.   FOOD HYDROCOLLOIDS

Effect of different alcoholic-alkaline treatments on physical and mucoadhesive properties of tapioca starch

(2019) Zahra Kaveh et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of Kappa carrageenan on acid-induced gelation of whey protein aggregates. Part I: Potentiometric titration, rheology and turbidity

(2019) Dasong Liu et al.   FOOD HYDROCOLLOIDS

Radical cross-linked whey protein aggregates as building blocks of non-heated cold-set gels

(2018) Farhad Alavi et al.   FOOD HYDROCOLLOIDS

Rheological characterizations of concentrated binary gum mixtures with xanthan gum and galactomannans

(2018) Wonjun Jo et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Linking rheology and printability of a multicomponent gel system of carrageenan-xanthan-starch in extrusion based additive manufacturing

(2018) Zhenbin Liu et al.   FOOD HYDROCOLLOIDS

The impact of basil seed gum on native and pregelatinized corn flour and starch gel properties

(2018) Lara Matia-Merino et al.   FOOD HYDROCOLLOIDS

Effect of hydrocolloids and salts on retrogradation of native and modified maize starch

(2017) Zhen Fu et al.   FOOD HYDROCOLLOIDS

Mucoadhesion: A food perspective

(2017) Sarah L. Cook et al.   FOOD HYDROCOLLOIDS

Shear degradation of corn starches with different amylose contents

(2017) Xingxun Liu et al.   FOOD HYDROCOLLOIDS

Effect of modification with 1,4-α-glucan branching enzyme on the rheological properties of cassava starch

(2017) Yadi Li et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

3D printing: Printing precision and application in food sector

(2017) Zhenbin Liu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Functionality of maize, wheat, teff and cassava starches with stearic acid and xanthan gum

(2016) Thabelang Gladys Maphalla et al.   CARBOHYDRATE POLYMERS

Pre-gelatinized tapioca starch and its mixtures with xanthan gum and ι-carrageenan

(2016) Natalie Russ et al.   FOOD HYDROCOLLOIDS

Structural and rheological properties of xanthan gum/lysozyme system induced by in situ acidification

(2016) Wei Xu et al.   FOOD RESEARCH INTERNATIONAL

Physical properties of pregelatinized and granular cold water swelling maize starches at different pH values

(2016) Sara Hedayati et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Mucoadhesion: A promising approach in drug delivery system

(2016) Shakir Mansuri et al.   REACTIVE & FUNCTIONAL POLYMERS

Whey protein mucoadhesive properties for oral drug delivery: Mucin–whey protein interaction and mucoadhesive bond strength

(2015) Hassana Hsein et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Textural and waterbinding behaviors of β-lactoglobulin-xanthan gum electrostatic hydrogels in relation to their microstructure

(2015) Xuan T. Le et al.   FOOD HYDROCOLLOIDS

Physical properties of pregelatinized and granular cold water swelling maize starches in presence of acetic acid

(2015) Mahsa Majzoobi et al.   FOOD HYDROCOLLOIDS

Effect of gum arabic on freeze-thaw stability, pasting and rheological properties of tapioca starch and its derivatives

(2015) Hai-ming Chen et al.   FOOD HYDROCOLLOIDS

The flow behavior, thixotropy and dynamical viscoelasticity of fenugreek gum

(2015) Yanxia Wei et al.   JOURNAL OF FOOD ENGINEERING

Effects of hydrocolloids on corn starch retrogradation

(2015) Huizi He et al.   STARCH-STARKE

Factors Influencing the Freeze-Thaw Stability of Emulsion-Based Foods

(2014) Brian M. Degner et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Gums tuning the rheological properties of modified maize starch pastes: Differences between guar and xanthan

(2014) Bart Heyman et al.   FOOD HYDROCOLLOIDS

Effects of the amylose–amylopectin ratio on starch–hydrocolloid interactions

(2013) Hyun-Seok Kim et al.   CARBOHYDRATE POLYMERS

Improvement on the freeze–thaw stability of corn starch gel by the polysaccharide from leaves of Corchorus olitorius L.

(2013) Eiji Yamazaki et al.   CARBOHYDRATE POLYMERS

Thermal and rheological properties of tapioca starch gels with and without xanthan gum under cold storage

(2013) Rungnaphar Pongsawatmanit et al.   JOURNAL OF FOOD ENGINEERING

Rheological and structural study of electrostatic cross-linked xanthan gum hydrogels induced by β-lactoglobulin

(2013) Xuan T. Le et al.   Soft Matter

Effect of heating–cooling on rheological properties of tapioca starch paste with and without xanthan gum

(2012) Prawta Chantaro et al.   FOOD HYDROCOLLOIDS

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

(2011) James N. BeMiller   CARBOHYDRATE POLYMERS

Enzymatic modifications of pea protein and its application in protein–cassava and corn starch gels

(2011) Pablo D. Ribotta et al.   FOOD HYDROCOLLOIDS

Steady and dynamic oscillatory shear rheological properties of ketchup–processed cheese mixtures: Effect of temperature and concentration

(2010) Mustafa Tahsin Yılmaz et al.   JOURNAL OF FOOD ENGINEERING

Study on the mucoadhesion mechanism of pectin by atomic force microscopy and mucin-particle method

(2009) Pornsak Sriamornsak et al.   CARBOHYDRATE POLYMERS

Influence of xanthan gum on rheological properties and freeze–thaw stability of tapioca starch

(2008) Rungnaphar Pongsawatmanit et al.   JOURNAL OF FOOD ENGINEERING