Citations (17)
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Ebubekir Cengiz, Safa Karaman & Mahmut Dogan. (2016) Rheological Characterization of Binary Combination of Gleditsia triacanthos Gum and Tapioca Starch. International Journal of Food Properties 19:6, pages 1391-1400.
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Ademola Monsur Hammed, Bahri Ozsisli & Senay Simsek. (2016) Utilization of Microvisco-Amylograph to Study Flour, Dough, and Bread Qualities of Hydrocolloid/Flour Blends. International Journal of Food Properties 19:3, pages 591-604.
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Safa Karaman, Yusuf Kesler, Meryem Goksel, Mahmut Dogan & Ahmed Kayacier. (2014) Rheological and some Physicochemical Properties of Selected Hydrocolloids and their Interactions with Guar Gum: Characterization using Principal Component Analysis and Viscous Synergism Index. International Journal of Food Properties 17:8, pages 1655-1667.
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J. Eke, S.C. Achinewhu, L. Sanni, I.S. Barimalaa, B. Maziya-Dixon & A. Dixon. (2009) Pasting, Color, and Granular Properties of Starches From Local and Improved Cassava Varieties in High Rainfall Region of Nigeria. International Journal of Food Properties 12:2, pages 438-449.
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Arzu Basman, Serpil Ozturk, Kevser Kahraman & Hamit Koksel. (2008) Emulsion and Pasting Properties of Resistant Starch with Locust Bean Gum and their Utilization in Low Fat Cookie Formulations. International Journal of Food Properties 11:4, pages 762-772.
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S. Thymi, M.K. Krokida, A. Pappa & D. Marinos-Kouris. (2008) Melting Temperatures of Extruded Products with Texturized Proteins. International Journal of Food Properties 11:1, pages 1-12.
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M.O. Onitilo, L.O. Sanni, O.B. Oyewole & B. Maziya-Dixon. (2007) Physicochemical and Functional Properties of Sour Starches from Different Cassava Varieties. International Journal of Food Properties 10:3, pages 607-620.
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Baninder Singh Sroan & Amarjeet Kaur. (2004) Effect of Antioxidants on Farinograph and Amylograph Characteristics of Wheat Flour. International Journal of Food Properties 7:3, pages 379-391.
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L. O. Sanni, S. B. Kosoko, A. A. Adebowale & R. J. Adeoye. (2004) The Influence of Palm Oil and Chemical Modification on the Pasting and Sensory Properties of Fufu Flour. International Journal of Food Properties 7:2, pages 229-237.
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D. Palogou. (2003) Effect of Preparation Conditions and Starch/Xanthan Concentration on Gelation Process of Potato Starch Systems. International Journal of Food Properties 6:2, pages 311-328.
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Articles from other publishers (6)
Dipan Roy & K. Jayaram Kumar. (2023) Effect of pressure treatment duration on the rheological characteristics of dry-heated alocasia starch in the presence of monosaccharide and disaccharide. International Journal of Biological Macromolecules 246, pages 125705.
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Zeynep Tuğba Özaslan & Şenol İbanoğlu. (2022) Use of ozonation, a green oxidation method, in the modification of corn starch-gum arabic suspensions: thermal, rheological, functional and antioxidant properties. Journal of Food Measurement and Characterization 17:2, pages 1186-1198.
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Özlem Aktürk Gümüşay, Hasan Sadıkoğlu & Mahmut Şeker. (2023) Effects of Xanthan Gum Addition and Extrusion Parameters on Properties of Starch‐Based Fried Corn Extrudates. Starch - Stärke 75:3-4.
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Özlem Aktürk Gümüşay, Mahmut Şeker & Hasan Sadıkoğlu. (2019) Response surface methodology for evaluation of the effects of screw speed, feed moisture and xanthan gum level on functional and physical properties of corn half products. LWT 111, pages 622-631.
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Anna Flavia Veronese, Thais de Souza Rocha, Celia Maria Landi Franco, Mariana Souza Costa & Maria Victoria Eiras Grossmann. (2018) Starch-Carboxymethyl Cellulose (CMC) Mixtures Processed by Extrusion. Starch - Stärke 70:11-12, pages 1700336.
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Maninder Kaur, Kawaljit Singh Sandhu & Jasmeen Kaur. (2011) Pasting properties of Tamarind (Tamarindus indica) kernel powder in the presence of Xanthan, Carboxymethylcellulose and Locust bean gum in comparison to Rice and Potato flour. Journal of Food Science and Technology 50:4, pages 809-814.
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