Physicochemical, pasting and rheological properties of colocasia starch as influenced by the addition of guar gum and xanthan gum

Pasting, paste, and gel properties of starch–hydrocolloid combinations

James N. BeMiller · Carbohydrate Polymers · 2011 · 590 citations

Natural Sciences, Food Science, Materials Science +14

Effects of food gums on viscosities of starch suspensions during pasting

Xiaohong Shi · Carbohydrate Polymers · 2002 · 391 citations

Agriculture, Food Science, Food Chemistry +9

Freeze–thaw stabilization of sweet potato starch gel by polysaccharide gums

Min Hyeock Lee, Min Hyeok Baek, D.S. Cha et al. · Food Hydrocolloids · 2002 · 372 citations

Agriculture, Biochemistry, Food Science +16

Pasting and rheological properties of native and anionic tapioca starches as modified by guar gum and xanthan gum

Montri Chaisawang, Manop Suphantharika · Food Hydrocolloids · 2005 · 326 citations

Agriculture, Food Science, Carbohydrate Chemistry +12

Structure–property relationships in food biopolymer gels and solutions

Simon B. Ross‐Murphy · Journal of Rheology · 1995 · 326 citations

Agriculture, Food Science, Materials Science +17