Effect of added salt on textural properties of heat-induced gels made from gum-protein mixtures

Journal of Texture Studies

Volumn 36, Issue 1, 2005, Pages 78-92

  Totosaus, A ^a,c   Guerrero, I ^a   Montejano, J G ^b  

^a DEPARTAMENTO DE QUÍMICA   (Mexico)

^b School of Industrial Design   (Mexico)

^c Food Science Lab   (Mexico)

Author keywords

Gums; Protein gels; Rheology; Texture

Indexed keywords

GEL MATRIX; GUMS; PROTEIN GELS; RUPTURE STRESS;

DEFORMATION; ELASTICITY; GELATION; MIXTURES; PROTEINS; RHEOLOGY; SALTS; SOLUTIONS; TEXTURES; THERMAL EFFECTS; VISCOSITY;

GELS;

BOVINAE;

EID: 20444391734     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2005.00005.x     Document Type: Article

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