Rheological properties of starch and whey protein isolate gels

Food Science and Technology International

Volumn 13, Issue 3, 2007, Pages 207-216

  Carvalho, C W P ^b   Onwulata, C I ^a   Tomasula, P M ^a  

^a EMBRAPA AGROINDÚSTRIA DE ALIMENTOS   (Brazil)

^b EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Gel; Rheology; Starch; Viscosity; Whey protein

Indexed keywords

COOLING; GELS; PROTEINS; RHEOLOGY; VISCOSITY;

COOLING CYCLE; MICRO VISCO-AMYLOGRAPH (MVA); PROTEIN ISOLATES; WHEY PROTEINS;

STARCH;

MANIHOT ESCULENTA; ZEA MAYS;

EID: 35448964703     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013207079897     Document Type: Article

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