Rheology of different hydrocolloids–rice starch blends. Effect of successive heating–cooling cycles

By C. Rosell, W. Yokoyama, C. Shoemaker. 2011

154 citations recorded by the source corpus.

Subfields: Biomaterials, Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/7ce5717792c6f63bd72b37f5f3af1c1348c53ba2

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Biomaterials

1. C. Rosell

In Food Science

1. R. Gárzon
2. F. Morreale
3. M. E. Matos
4. C. Rosell

In Nutrition and Dietetics

1. R. Gárzon
2. F. Morreale
3. M. E. Matos
4. C. Rosell

Citations in the corpus

• Understanding the role of hydrocolloids viscosity and hydration in developing gluten-free bread. A study with hydroxypropylmethylcellulose (2017, background): “…by 87  HPMC during heating-cooling, this hydrocolloid exerts a synergistic effect on rice starch 88  gelatinization, with a significant increase of the viscosity during cooling; likely due to entrapment 89  of water by starch granule aggregates bound by hydrocolloid molecules (Rosell et al., 2011).”
• Quality Indicators of Rice-Based Gluten-Free Bread-Like Products: Relationships Between Dough Rheology and Quality Characteristics (2013, background): “…it must be taken into account that hydrocolloids like xanthan gum, HPMC or pectin contained in the doughs can retain water, competing with the starch for the available water, limiting the starch granule swelling and therefore promoting a delay in the pasting process (Rosell et al. 2011).”