Calorimetric and rheological behavior of cowpea protein plus starch (cowpea and corn) gels

Food Hydrocolloids

Volumn 11, Issue 3, 1997, Pages 339-345

  Okechukwu, Paul E ^a,b   Rao, M A ^a  

^a Department of Obstetrics Gynecology   (United States)

^b Federal Polytechnic   (Nigeria)

Author keywords

[No Author keywords available]

Indexed keywords

CALORIMETERS; DIFFERENTIAL SCANNING CALORIMETRY; GELATION; GELS; STARCH;

CORN STARCH; DYNAMIC RHEOMETRY; GEL FORMATION; RHEOLOGICAL BEHAVIOUR; STARCH GELATINIZATION; STARCH GELS; STARCH RATIO; THE DIFFERENTIAL SCANNING CALORIMETER (DSC); THERMAL GELS; THERMAL TRANSITIONS;

PROTEINS;

EID: 0742316164     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(97)80064-1     Document Type: Article

References (35)

1. Wu, M.C., Lanier, T.C. and Hamann, D.D. (1985) J. Food Sci., 50, 14-19.
2. Wu, M.C., Hamann, D.D. and Lanier, T.C. (1985) J. Texture Stud., 16, 53-74.
3. Montejano, J.G., Hamann, D.D. and Lanier, T.C. (1984) J. Food Sci., 49, 1496-1505.
4. Paulson, A.T. and Tung, M.A. (1989) J. Texture Stud., 19, 389-396.
5. Richardson, R.K. and Ross-Murphy, S.B. (1981) Int. J. Biol. Macromol., 3, 315-322.
6. Kohyama, K. and Nishinari, K. (1993) J. Agric. Food Chem., 41, 8-14.
7. Nagano, T., Hirotsuka, M., Mori, H., Kohyama, K. and Nishinari, K. (1992) J. Agric. Food Chem., 40, 941-944.
8. Miles, M.J., Morris, V.I., Orford, P.D. and Ring, S.G. (1985) Carbohydr. Res., 135, 271-281.
9. Langton, M. and Hermansson, A.M. (1989) Food Microstruct., 8, 29-39.
10. Autio, K. (1990) Food Struct., 9, 297-304.
11. Ellis, H.S. and Ring, S.G. (1985) Carbohydr. Polymers, 5, 201-213.
12. Clark, A.H., Gidley, M.J., Richardson, R.K. and Ross-Murphy, S.B. (1989) Macromolecules, 22, 346-351.
13. Biliaderis, C.G. (1992) In Alexander, R.J. and Zobel, F. (eds), Developments in Carbohydrate Chemistry. American Association of Cereal Chemists, St Paul, MN, pp. 87-135.
14. Hansen, L.M., Hoseney, R.C. and Faubion, J.M. (1991) Cereal Chem., 68, 347-351.
15. Morris, V.J. (1990) Trends in Food Science and Technology. Elsevier Science Publishers, UK, pp. 2-6.
16. Eliasson, A.C. (1986) J. Texture Stud., 17, 357-375.
17. Lindahl, L. and Eliasson, A.C. (1986) J. Sci. Food Agric., 37, 1125-1132.
18. Chedid, L.L. and Kokini, J.L. (1992) Cereal Chem., 69, 551-555.
19. Madeka, H. and Kokini, I.L. (1992) Cereal Chem., 69, 489-494.
20. Muhrbeck, P. and Eliasson, A.C. (1991) J. Texture Stud., 22, 317-332.
21. Tolstoguzov, V.B. (1986) In Mitchell, J.R. and Ledward, D.A. (eds), Functional Properties of Food Macromolecules. Elsevier Applied Science, London, pp. 385-415.
22. Cheng-yi, L. and Shin-ming, C. (1981) J. Food Sci., 46, 78-82.
23. Schoch, T.S. and Maywald, E.C. (1968) Cereal Chem., 45, 564-568.
24. Williams, P.C., Kuzina, F.D. and Hlynka, I. (1970) Cereal Chem., 47, 411-420.
25. Molina, M.R., Argueta, C.E. and Bressani, R. (1976) J. Food Sci., 41, 928-931.
26. Evans, I.D. and Lips, A. (1992) J. Texture Stud., 23, 69-86.
27. Okechukwu, P.E. and Rao, M.A. (1995) J. Texture Stud., 26, 501-516.
28. Hirano, H., Kagawa, H. and Okubo, K. (1992) Phytochemistry, 31, 731-735.
29. Wright, D.J. and Boulter, D. (1980) J. Sci. Food Agric., 31, 1231-1241.
30. Khan, M.R.I., Gatehouse, J.A. and Boulter, D. (1980) J. Exp. Bot., 31, 1599-1611.
31. Rockland, L.B., Jones, F.T. and Hahn, D.M. (1977) J. Food Sci., 42, 1204-1210.
32. Lund, D. (1984) Crit. Rev. Food Sci. Nutr., 20, 249-273.
33. Doublier, J.L. and Llamas,G. (1993) In Dickinson, E. and Walstra, P. (eds), Food Colloids and Polymers; Stability and Mechanical Properties. The Royal Society of Chemistry, Cambridge, pp. 139-146.
34. Evans, I.D. and Haisman, D.R. (1979) J. Texture Stud., 10, 347-370.
35. Philips, L.G., Whitehead, D.M. and Kinsella, J. (1994) Structure-function Properties of Food Proteins. Academic Press, New York.