Rheological properties of rice starch-xanthan gum mixtures

By C. Kim, B. Yoo. 2006

205 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/202232aa7cdfe9f81ab16aaba241cb019d525fe7

How researchers see this paper

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In Food Science

1. C. Rosell

In Nutrition and Dietetics

1. C. Rosell

In Plant Science

1. C. Rosell

Citations in the corpus

• Rheological properties of graphene oxide liquid crystal (2014, unknown): “[40] Kim C, Yoo B.”
• Carboxymethylated nanofibrillated cellulose: rheological studies (2014, unknown): “1) often employed in the literature to evaluate the strength of the NFC gels, which employs the study of the frequency (f) dependency (Kim and Yoo 2006; Jampala et al. 2005) of the storage modulus of systems.”
• Rheology of different hydrocolloids–rice starch blends. Effect of successive heating–cooling cycles (2011, background): “Kim and Yoo (2006) also described a less stabilized starch network with rice starch – xanthan gum mixtures of 0.2% gum.”