The effects of different hydrocolloids on lotus root starch gelatinization and gels properties

In this study, xanthan gum (XG), sodium alginate (SA), guar gum (GG), and gum Arabic (GA), were used to modify Lotus root starch (LRS). The incorporation XG, SA, and GG significantly (p 

Saved in:
Bibliographic Details
Published in:International journal of biological macromolecules 2024-02, Vol.257 (Pt 1), p.128562-128562, Article 128562
Main Authors: Han, Xu, Liang, Qiufang, Rashid, Arif, Qayum, Abdul, Rehman, Abdur, Zhong, Mingming, Sun, Yufan, Liu, Yuxuan, Ma, Haile, Miao, Song, Ren, Xiaofeng
Format: Article
Language:English
Subjects:
Gelatinization properties
Gels properties
Hydrophilic colloids
Lotus root starch
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:In this study, xanthan gum (XG), sodium alginate (SA), guar gum (GG), and gum Arabic (GA), were used to modify Lotus root starch (LRS). The incorporation XG, SA, and GG significantly (p 
ISSN:0141-8130
1879-0003
DOI:10.1016/j.ijbiomac.2023.128562