Investigation of rheological synergistic interactions between hydrocolloids and starch in milky cacao beverages model: principal component analyses

Mahmut Doğan , Meryem Göksel Saraç , Ömer Said Toker YTU

European Food Research and Technology

No open-access abstract is available for this article. Use the DOI link on the right to read the full text.

Keywords

Xanthan gum Guar gum Rheology Food science Starch Locust bean gum Mathematics Shear thinning Flow properties Guar Chemistry Materials science Physics Composite material

Subject Areas

Polysaccharides Composition and Applications ·Food Science ·Life Sciences

Food composition and properties ·Nutrition and Dietetics ·Health Sciences

Proteins in Food Systems ·Food Science ·Life Sciences

Citations by Year

OpenAlex SDG Match

SDGs auto-classified by OpenAlex (score ≥ 0.4 shown).

Zero hunger 42%

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Details

Year: 2016
Citations (OpenAlex): 2
DOI: 10.1007/s00217-016-2808-8
ISSN: 1438-2377
Publication type: Journal Article

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Goal 2

Zero Hunger

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