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 …

Abstract Effects of sucrose, raffinose and stachyose on pasting, thermal, and rheological
properties of sweet potato starch (SPS) were investigated. The results indicated that pasting …

Gum arabic (GA) is a fairly inexpensive gum and is well known for its stabilizing, emulsifying,
and thickening properties. The effects of adding GA (0.1–1.0%) on solubility, pasting, and …

Lotus seed starch in water (15%, w/w) was subjected to ultra-high pressure (UHP, 100–600
MPa) for 30 min. The effects of UHP on the structural, rheological and retrogradation …

Dysphagia is a symptom, commonly found in healthcare residents and the elderly, may lead
to undernutrition and negative effects on quality of life. Providing special food products that …

In this study, rheological properties of cress seed gum (CSG) and its fractions (F1, F2, F3;
fractionated using stepwise extraction with water) were investigated. Cress seed gum and its …

Abstract Effect of gum arabic (GA) on swelling power (SP), solubility index (SI), freeze-thaw
stability, pasting and rheological properties of native, anionic and cationic tapioca starch …

This study aimed to evaluate the effects of insoluble dietary fiber (IDF) and ferulic acid (FA)
on the properties of rice starch (RS), including gelatinization, thermodynamic, rheological …

The aim of this study was to examine the effects of xanthan gum on the lipid digestibility,
rheological properties, and β-carotene bioaccessibility of rice starch-based filled hydrogels …