Impact of guar gum and locust bean gum addition on the pasting, rheological properties, and freeze-thaw stability of rice starch gel

HIGHLIGHTS

• who: Xuejiao Xu and colleagues from the College of Biology and Environmental Engineering, Zhejiang Shuren University, Hangzhou, China have published the research: Impact of Guar Gum and Locust Bean Gum Addition on the Pasting, Rheological Properties, and Freeze-Thaw Stability of Rice Starch Gel, in the Journal: Foods 2022, 11, x FOR PEER REVIEW of 16/08/2022
• what: In this paper the effects of guar gum and locust bean gum on the pasting rheological properties and freeze-thaw stability of were investigated by using a rapid visco analyzer rheometer and texture analyzer.
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