Thixotropic properties of the normal potato starch - Locust bean gum blends
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- 作者：Marek Sikoraa ; rrsikora@cyf-kr.edu.pl" class="auth_mail" title="E-mail the corresponding author ; Anna Dobosza ; Magdalena Krystyjana ; Greta Adamczyka ; Piotr Tomasikb ; Wiktor Berskia ; Edyta Maja Kutyła-Kupiduraa
- 关键词：Antithixotropy ; Degree of structure recovery ; Nonstarchy hydrocolloids ; Thixotropy
- 刊名：LWT - Food Science and Technology
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：75
- 期：Complete
- 页码：590-598
- 全文大小：1288 K
文摘
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The pastes were rheologically unstable, non-Newtonian, shear thinning fluids.
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Non-pasted granules evoked thixotropy while pasted granules led to antithixotropy.
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Concentration of polysaccharides, pasting temperature and measuring method influenced the results.