Physical properties of egg albumen and cassava starch composite network formed by a salt-induced gelation method

Food Research International

Volumn 40, Issue 2, 2007, Pages 249-256

  Wongsasulak, S ^a   Yoovidhya, T ^a   Bhumiratana, S ^a   Hongsprabhas, P ^b  

^a KING MONGKUT'S UNIVERSITY OF TECHNOLOGY THONBURI   (Thailand)

^b KASETSART UNIVERSITY   (Thailand)

Author keywords

Albumen; Cassava; Composite; Diffusion; Film; Gel

Indexed keywords

COMPOSITE MATERIALS; ELASTIC MODULI; GELATION; GELS; OPACITY; PHYSICAL PROPERTIES; STARCH;

CASSAVA STARCH (CS) FILLER; CONTROLLED-RELEASE PROPERTIES; EGG ALBUMEN (EA); SALT-INDUCED GELATION;

PROTEINS;

MANIHOT ESCULENTA;

EID: 33845575676     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2006.03.011     Document Type: Article

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