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A comparison of the sensory and rheological properties of molecular and particulate forms of xanthan gum()
A particulate form of xanthan gum was prepared by extrusion cooking. The temperature dependence of the viscosity of this form shows similarities to starch with an increase in viscosity to a maximum with increasing temperature as a result of the swelling of the particles. The rheology and mixing beha...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2014
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3819517/ https://www.ncbi.nlm.nih.gov/pubmed/24591753 http://dx.doi.org/10.1016/j.foodhyd.2013.04.018 |