Starch retrogradation is a process in which disaggregated amylose and amylopectin chains
in a gelatinized starch paste reassociate to form more ordered structures. Starch …

A review with 267 references. Use of starch–hydrocolloid combinations is widespread,
particularly in the food processing industry. Many studies have been conducted with a goal …

Exopolysaccharides are synthesized by bacteria and secreted into the external environment
and they may be homopolymeric or heteropolymeric in configuration. They are believed to …

The effect of heat-moisture treatment (HMT) on the in vitro digestibility and physicochemical
properties of starch-hydrocolloid complexes of various structures was investigated …

The interaction between pullulan (PU) and tapioca starch (TS) during gelatinization and
retrogradation was studied in this paper. TS and PU were prepared into a TS/PU composite …

In this research, rheological characteristics of quince seed gum were investigated. To
describe shear thinning behavior, Cross model with high determination coefficient (R 2) and …

The effects of adding guar and xanthan gums on the pasting and gel properties of high-
amylose corn starches, Hylon V (~ 50% amylose content) and NF-CG170 (~ 71% amylose …

The rheological and thermal properties of wheat flour are important for eating and
processing quality of flour-based foods. These properties are in part affected by the structure …

Psyllium is a natural polysaccharide with interesting nutritional properties and high potential
to be used as an ingredient in formulations of cereal-based products. The objective of this …

Food-grade whey protein isolate (WPI) microgel particles were investigated as a particle
stabilizer of water-in-water (W/W) emulsions. The microgel particles were produced via the …