Impact of Guar Gum and Locust Bean Gum Addition on the Pasting, Rheological Properties, and Freeze–Thaw Stability of Rice Starch Gel

Improving the gel texture and stability of rice starch (RS) by natural hydrocolloids is important for the development of gluten-free starch-based products. In this paper, the effects of guar gum and locust bean gum on the pasting, rheological properties, and freeze–thaw stability of rice starch were...

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Principais autores:	Xuejiao Xu, Shuhui Ye, Xiaobo Zuo, Sheng Fang
Format:	Artigo
Jezik:	Inglês
Izdano:	MDPI AG 2022-08-01
Serija:	Foods
Teme:	rice starch guar gum locust bean gum rheological properties RVA freeze–thaw stability
Online dostop:	https://www.mdpi.com/2304-8158/11/16/2508
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