Rheological Properties of Corn Starch Gels With the Addition of Hydroxypropyl Methylcellulose of Different Viscosities

The objective of this study is to determine the effect of the addition of hydroxypropyl methylcellulose (HPMC) (from 0.5 to 2.0% w/w, starch basis) with three different viscosities (40–60, 80–120, and 2,600–5,600 mPa⋅s) to corn starch (30% w/w, total basis) gels. Average viscosimetric molecular weig...

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Detalles Bibliográficos
Autores principales: Montes, Leticia, Rosell, Cristina M., Moreira, Ramón
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8981718/
https://www.ncbi.nlm.nih.gov/pubmed/35392293
http://dx.doi.org/10.3389/fnut.2022.866789

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8981718/
https://www.ncbi.nlm.nih.gov/pubmed/35392293
http://dx.doi.org/10.3389/fnut.2022.866789

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