The DOI matches its Crossref record; 25 of the 25 references it cites were found in a registry or an index.
Pasting and rheological properties of waxy corn starch as affected by guar gum and xanthan gum
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Citations
Cites
Structural and mechanical properties of biopolymer gels
Clark, A. H., & Ross-Murphy, S. B. (2005) · Advances in Polymer Science · doi:10.1007/bfb0023332 · Cited by 1,299
Carbohydrate Chemistry for Food Scientists
(2019) · Elsevier eBooks · doi:10.1016/c2016-0-01960-5 · Cited by 706
Gums and stabilisers for the food industry
(1980) · Tetrahedron · doi:10.1016/0040-4020(80)80110-4 · Cited by 669
The Rheology Handbook - For users of rotational and oscillatory rheometers
Stieger, M. (2002) · Applied Rheology · doi:10.1515/arh-2002-0029 · Cited by 660
Effects of food gums on viscosities of starch suspensions during pasting
Shi, X. (2002) · Carbohydrate Polymers · doi:10.1016/s0144-8617(01)00369-1 · Cited by 394
CHAISAWANG, M., & SUPHANTHARIKA, M. (2006) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2005.06.003 · Cited by 333
Self-citationStructure–property relationships in food biopolymer gels and solutions
Ross-Murphy, S. B. (1995) · Journal of Rheology · doi:10.1122/1.550610 · Cited by 331
(2017) · CRC Press eBooks · doi:10.1201/9781315372822 · Cited by 290
Gelatinization of wheat starch as modified by xanthan gum, guar gum, and cellulose gum.
Christianson, D. D., Hodge, J. E., Osborne, D., & Detroy, R. W. (1981) · Cereal Chemistry · Cited by 273
Viscoelastic properties of maize starch/hydrocolloid pastes and gels
Alloncle, M., & Doublier, J. L. (1991) · Food Hydrocolloids · doi:10.1016/s0268-005x(09)80104-5 · Cited by 244
Cited by
Chen, L., Tian, Y., Tong, Q., Zhang, Z., & Jin, Z. (2017) · Food Chemistry · doi:10.1016/j.foodchem.2016.07.122 · Cited by 267
Impact of macronutrients printability and 3D-printer parameters on 3D-food printing: a review
Pérez, B., Nykvist, H., Brøgger, A. F., Larsen, M. B., & Falkeborg, M. F. (2019) · Food Chemistry · doi:10.1016/j.foodchem.2019.02.090 · Cited by 205
Metadata
- Authors
- Achayuthakan, P., & Suphantharika, M.
- Venue
- Carbohydrate Polymers
- Publisher
- Elsevier BV
- Published
- 2008-01
- Volume
- 71
- Issue
- 1
- Pages
- 9-17
- ISSN
- 0144-8617 (ISSN-L)
- OpenAlex
- W2057903392
- Cited by
- 306
- References
- 25
- FWCI
- 5.38
- Type
- journal article
- Language
- en
- Open access
- closed
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- CoChat. (2026). Citation check: Pasting and rheological properties of waxy corn starch as affected by guar gum and xanthan gum. https://app.cochat.ai/papers/10.1016/j.carbpol.2007.05.006
- The paper
- Achayuthakan, P., & Suphantharika, M. (2008). Pasting and rheological properties of waxy corn starch as affected by guar gum and xanthan gum. Carbohydrate Polymers. https://doi.org/10.1016/j.carbpol.2007.05.006
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
