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Influence of xanthan transition on the rheological properties of waxy starches

Bart Heyman (UGent) , Dieter De Hertogh (UGent) , Paul Van Der Meeren (UGent) , Frédéric Depypere (UGent) and Koen Dewettinck (UGent)
(2013) CARBOHYDRATE POLYMERS. 96(2). p.568-577
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Waxy starch, Xanthan gum, Conformation, Rheology, Particle size distribution, Differential scanning calorimetry, ATOMIC-FORCE MICROSCOPY, GUAR GUM, MAIZE STARCH, THERMAL-DENATURATION, SODIUM-CHLORIDE, TAPIOCA STARCH, RICE STARCH, GELATINIZATION, HYDROCOLLOIDS, GELS

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Citation

Please use this url to cite or link to this publication:

Chicago
Heyman, Bart, Dieter De Hertogh, Paul Van Der Meeren, Frédéric Depypere, and Koen Dewettinck. 2013. “Influence of Xanthan Transition on the Rheological Properties of Waxy Starches.” Carbohydrate Polymers 96 (2): 568–577.
APA
Heyman, B., De Hertogh, D., Van Der Meeren, P., Depypere, F., & Dewettinck, K. (2013). Influence of xanthan transition on the rheological properties of waxy starches. CARBOHYDRATE POLYMERS, 96(2), 568–577.
Vancouver
1.
Heyman B, De Hertogh D, Van Der Meeren P, Depypere F, Dewettinck K. Influence of xanthan transition on the rheological properties of waxy starches. CARBOHYDRATE POLYMERS. 2013;96(2):568–77.
MLA
Heyman, Bart, Dieter De Hertogh, Paul Van Der Meeren, et al. “Influence of Xanthan Transition on the Rheological Properties of Waxy Starches.” CARBOHYDRATE POLYMERS 96.2 (2013): 568–577. Print.
@article{3210569,
  author       = {Heyman, Bart and De Hertogh, Dieter and Van Der Meeren, Paul and Depypere, Fr{\'e}d{\'e}ric and Dewettinck, Koen},
  issn         = {0144-8617},
  journal      = {CARBOHYDRATE POLYMERS},
  language     = {eng},
  number       = {2},
  pages        = {568--577},
  title        = {Influence of xanthan transition on the rheological properties of waxy starches},
  url          = {http://dx.doi.org/10.1016/j.carbpol.2012.10.077},
  volume       = {96},
  year         = {2013},
}

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