Co-gels of whey protein isolate with crosslinked waxy maize starch: Analysis of solvent partition and phase structure by polymer blending laws

Food Hydrocolloids

Volumn 22, Issue 3, 2008, Pages 468-484

  Fitzsimons, Sinead M ^a   Mulvihill, Daniel M ^a   Morris, Edwin R ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Gelation; Polymer blending laws; Rheology; Starch; Whey protein

Indexed keywords

BLENDING; GELS; GRANULATION; PHASE STRUCTURE; PROTEINS; RHEOLOGY; STARCH;

CROSS-LINKED WAXY MAIZE STARCH; GEL MATRIX; GELATINISATION; LOW CONCENTRATIONS; OBSERVED VALUES; POLYMER BLENDING; POLYMER BLENDING LAW; STARCH ANALYSIS; WHEY PROTEIN ISOLATE; WHEY PROTEINS;

GELATION;

ZEA MAYS;

EID: 34748830433     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2007.01.011     Document Type: Article

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