Rheology of heated mixed whey protein isolate/cross-linked waxy maize starch dispersions

Food Hydrocolloids

Volumn 18, Issue 5, 2004, Pages 775-781

  Ravindra, P ^a   Genovese, D B ^a   Foegeding, E A ^b   Rao, M A ^a  

^a Department of Obstetrics Gynecology   (United States)

^b NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Cross linked waxy maize starch; Heated mixed dispersions; Phase separation; Rheology; Whey protein isolate

Indexed keywords

DISPERSIONS; ELASTICITY; PHASE SEPARATION; PROTEINS; SHEAR DEFORMATION; SHEAR FLOW; SHEAR STRESS; SODIUM CHLORIDE;

CROSS-LINKED WAXY MAIZE STARCH; DISRUPTIVE EFFECTS; HEATED MIXED DISPERSION; MAIZE STARCH GRANULES; MASS-FRACTION; PHASE INVERSION; RHEOLOGICAL CHARACTERISTICS; SHEAR-RATE; STARCH DISPERSIONS; WHEY PROTEIN ISOLATE;

STARCH;

PROTEIN; STARCH;

ARTICLE; CROSS LINKING; DISPERSION; FLOW KINETICS; FOOD COMPOSITION; HEATING; MAIZE; PH MEASUREMENT; PROTEIN ISOLATION; SHEAR FLOW; VISCOSITY; WHEY;

ZEA MAYS;

EID: 3042680212     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2003.12.004     Document Type: Article

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