Influence of psyllium versus xanthan gum in starch properties

Cereal arabinoxylans: advances in structure and physicochemical properties

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Agriculture, Biochemistry, Food Science +10

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

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Natural Sciences, Food Science, Materials Science +14

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

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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

A review: Interaction of starch/non-starch hydrocolloid blending and the recent food applications

Kaiser Mahmood, Hanisah Kamilah, Poh Lee Shang et al. · Food Bioscience · 2017 · 284 citations

Agriculture, Food Science, Nutrition +14