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Processing of waxy starch/xanthan gum mixtures within the gelatinization temperature range

Bart Heyman, Frédéric Depypere UGent, Paul Van Der Meeren UGent and Koen Dewettinck UGent (2013) CARBOHYDRATE POLYMERS. 96(2). p.560-567
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
Waxy maize starch, Rheology, Waxy potato starch, Xanthan gum, Differential scanning calorimetry, Shear stability, RHEOLOGICAL PROPERTIES, XANTHAN GUM, CORN STARCH, RICE STARCH, GUAR GUM, WHEAT STARCHES, EXCESS WATER, YIELD-STRESS, MAIZE STARCH, GELS
journal title
CARBOHYDRATE POLYMERS
Carbohydr. Polym.
volume
96
issue
2
pages
560 - 567
Web of Science type
Article
Web of Science id
000321163200027
JCR category
CHEMISTRY, APPLIED
JCR impact factor
3.916 (2013)
JCR rank
4/71 (2013)
JCR quartile
1 (2013)
ISSN
0144-8617
DOI
10.1016/j.carbpol.2012.10.076
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
3210574
handle
http://hdl.handle.net/1854/LU-3210574
date created
2013-05-08 20:27:29
date last changed
2016-12-19 15:46:28
@article{3210574,
  author       = {Heyman, Bart and Depypere, Fr{\'e}d{\'e}ric and Van Der Meeren, Paul and Dewettinck, Koen},
  issn         = {0144-8617},
  journal      = {CARBOHYDRATE POLYMERS},
  keyword      = {Waxy maize starch,Rheology,Waxy potato starch,Xanthan gum,Differential scanning calorimetry,Shear stability,RHEOLOGICAL PROPERTIES,XANTHAN GUM,CORN STARCH,RICE STARCH,GUAR GUM,WHEAT STARCHES,EXCESS WATER,YIELD-STRESS,MAIZE STARCH,GELS},
  language     = {eng},
  number       = {2},
  pages        = {560--567},
  title        = {Processing of waxy starch/xanthan gum mixtures within the gelatinization temperature range},
  url          = {http://dx.doi.org/10.1016/j.carbpol.2012.10.076},
  volume       = {96},
  year         = {2013},
}

Chicago
Heyman, Bart, Frédéric Depypere, Paul Van Der Meeren, and Koen Dewettinck. 2013. “Processing of Waxy Starch/xanthan Gum Mixtures Within the Gelatinization Temperature Range.” Carbohydrate Polymers 96 (2): 560–567.
APA
Heyman, B., Depypere, F., Van Der Meeren, P., & Dewettinck, K. (2013). Processing of waxy starch/xanthan gum mixtures within the gelatinization temperature range. CARBOHYDRATE POLYMERS, 96(2), 560–567.
Vancouver
1.
Heyman B, Depypere F, Van Der Meeren P, Dewettinck K. Processing of waxy starch/xanthan gum mixtures within the gelatinization temperature range. CARBOHYDRATE POLYMERS. 2013;96(2):560–7.
MLA
Heyman, Bart, Frédéric Depypere, Paul Van Der Meeren, et al. “Processing of Waxy Starch/xanthan Gum Mixtures Within the Gelatinization Temperature Range.” CARBOHYDRATE POLYMERS 96.2 (2013): 560–567. Print.