Rheological behaviour and microstructure of pea protein/κ- carrageenan/starch gels with different setting conditions

Food Hydrocolloids

Volumn 20, Issue 1, 2006, Pages 106-113

  Nunes, M C ^a   Raymundo, A ^a   Sousa, I ^b  

^a INSTITUTO PIAGET   (Portugal)

^b INSTITUTO SUPERIOR DE AGRONOMIA   (Portugal)

Author keywords

Confocal laser scanning microscopy; Mixed gel; Pea protein; Rheology; Starch; Texture; Carrageenan

Indexed keywords

PISUM SATIVUM;

EID: 23644449232     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2005.03.011     Document Type: Article

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