A review with 267 references. Use of starch–hydrocolloid combinations is widespread,
particularly in the food processing industry. Many studies have been conducted with a goal …

Starch is one of the most abundant polysaccharides mainly obtained from cereals and
tubers. It has been used since ages in food applications as thickening, binding, sweetening …

Effects of guar (GG) and xanthan (XG) gums (0.35–1.0% w/w) on pasting and rheological
properties of waxy corn starch (WCS)(6.0% w/w) were studied. GG had a higher molecular …

The disorganization and reorganization of starch components considering systems with
different levels of complexity is reviewed with particular attention on retrogradation. The …

The retrogradation of high amylose starch (5% or 10%), by isothermal cycles at 4° C
(method 1) or by alternating thermal cycles (method 2) was efficient and promoted important …

Rheological properties of 5%(w/w) waxy maize starch (WMS)/xanthan gum (XG) mixed
pastes (mixing ratios: 10/0, 9.5/0.5, 9/1) in the presence of sucrose (0%, 15%, and 30%) …

Microgels were tailored by combining starches from different sources (corn, potato or
phosphated) and anionic polysaccharides (gellan gum or alginate) using ionic gelation …

Gellan, an anionic heteropolysaccharide synthesized by Sphingomonas elodea, is an
excellent gelling agent. However, its poor mechanical strength and high gelling temperature …

The effect of guar gum on the microstructure and viscoelastic properties of maize starch was
investigated using confocal laser scanning microscopy (CLSM) and dynamic viscoelastic …

This work investigated the chain structure and large amplitude oscillatory shear (LAOS)
rheological properties of waxy maize starch (WMS) at different growth periods and …