The physico-chemical properties of commercial canola protein isolate-guar gum gels

International Journal of Food Science and Technology

Volumn 40, Issue 6, 2005, Pages 643-653

  Uruakpa, Florence O ^a   Arntfield, Susan D ^a  

^a UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Elastic gels; Functionality of biopolymers; Multicomponent food systems; Optimum gelling conditions; Rheology; Structuring agent

Indexed keywords

ELASTIC GELS; FUNCTIONALITY OF BIOPOLYMERS; MULTICOMPONENT FOOD SYSTEMS; OPTIMUM GELLING CONDITIONS; STRUCTURING AGENTS;

ELASTICITY; FOOD PRODUCTS; MECHANICAL PROPERTIES; ORGANIC ACIDS; PHYSICAL PROPERTIES; POLYSACCHARIDES; PROTEINS; RHEOLOGY; TERNARY SYSTEMS;

GELS;

BRASSICA NAPUS VAR. NAPUS; CYAMOPSIS TETRAGONOLOBA; SINAPIS ARVENSIS;

EID: 20444370994     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.00975.x     Document Type: Article

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