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- W2997455513 abstract "Effect of the 0.05 and 0.20% (w/w) admixture of xanthan gum (XG) upon short and long-term retrogradation of 4, 5 and 6% potato starch gels was studied in relation to the amylose/amylopectin ratio in the starches. Recorded mechanical spectra, gel texture, syneresis, resistant starch content and x-ray patterns of the normal and waxy potato starch gels revealed that XG promoted the formation of a three-dimensional gel network independently on the amylose/amylopectin ratio. It meant that XG favored the short-term retrogradation after samples preparation. Simultaneously, the presence of XG in admixture with potato starch hindered and promoted long-term retrogradation of the gels of normal and waxy starch gels, respectively." @default.
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- W2997455513 date "2020-05-01" @default.
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- W2997455513 title "Influence of xanthan gum on the short- and long-term retrogradation of potato starches of various amylose content" @default.
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- W2997455513 doi "https://doi.org/10.1016/j.foodhyd.2019.105618" @default.
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