Xanthan effect on swelling, solubility and viscosity of wheat starch dispersions

By I. Mandala, E. Bayas. 2004

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Effects of guar gum and xanthan gum additions on physical and rheological properties of cationic tapioca starch (2005, methodology): “Swelling power (SP) was determined by modifying the method of Mandala and Bayas (2004). The concentration of cationic tapioca starch used was less than the close packing concentration (w3.”
Effect of salts on pasting, thermal, and rheological properties of rice starch in the presence of non-ionic and ionic hydrocolloids (2012, background): “A similar influence of hydrocolloids on enhancing the swelling and amylose leaching of starch granules has been reported in the literature for wheat starch (Mandala & Bayas, 2004), tapioca starch (Chaisawang & Suphantharika, 2006), and rice starch (Techawipharat et al., 2008).”
Effect of High Hydrostatic Pressure on Physicochemical and Structural Properties of Rice Starch (2012, background): “According to Mandala and Bayas (2004) , amylose and lipids could create crystals at 50–60 °C, a process that inhibits excessive granules’ swelling.”