Effects of xanthan gum on cooking qualities, texture and microstructures of fresh potato instant noodles

THE AMERICAN ASSOCIATION OF CEREAL CHEMISTS

Science · 1943 · 651 citations

Agriculture, Chemistry, Food Science +8

Relationship of Granule Size Distribution and Amylopectin Structure with Pasting, Thermal, and Retrogradation Properties in Wheat Starch

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Influence of Guar Gum on the In Vitro Starch Digestibility—Rheological and Microstructural Characteristics

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Xanthan effect on swelling, solubility and viscosity of wheat starch dispersions

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Agriculture, Food Science, Food Chemistry +11

Rheological properties of rice starch–xanthan gum mixtures

C. Kim, Byoungseung Yoo · Journal of Food Engineering · 2005 · 211 citations

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