Pasting and rheological properties of waxy corn starch as affected by guar gum and xanthan gum

By Piyada Achayuthakan, M. Suphantharika. 2008

303 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/ef7a2e1aeead47964a307990b5830c0c2396d104

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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

• Rheology of different hydrocolloids–rice starch blends. Effect of successive heating–cooling cycles (2011, background): “The trend change observed when increasing xanthan gum or HPMC can be ascribed to phase separation process as has been observed with waxy corn starch and xanthan gum blends (Achayuthakan & Suphantharika, 2008).”