Dynamic rheological and microstructural properties of normal and waxy rice starch gels containing milk protein ingredients

Starch/Staerke

Volumn 61, Issue 3-4, 2009, Pages 214-227

  Noisuwan, Angkana ^a   Hemar, Yacine ^b   Wilkinson, Brian ^a   Bronlund, John E ^b  

^a MASSEY UNIVERSITY   (New Zealand)

^b MASSEY UNIVERSITY   (New Zealand)

Author keywords

Milk protein ingredients; Normal rice starch; Pasting; Viscoelasticity; Waxy rice starch

Indexed keywords

CONCENTRATION OF; CONTINUOUS PHASE; DYNAMIC RHEOLOGICAL MEASUREMENTS; HIGH CONCENTRATIONS; INERT FILLERS; MICROSTRUCTURAL PROPERTIES; MILK PROTEIN INGREDIENTS; MIXED GELS; NORMAL RICE STARCH; PASTING; RHEOLOGICAL BEHAVIOURS; SKIM MILK POWDERS; STARCH DISPERSIONS; STARCH GELS; STARCH MOLECULES; WAXY RICE STARCH; WHEY PROTEIN ISOLATES;

COAGULATION; CONCENTRATION (PROCESS); CONFOCAL MICROSCOPY; DAIRY PRODUCTS; ELASTICITY; GELATION; GELS; GRAIN (AGRICULTURAL PRODUCT); MODEL PREDICTIVE CONTROL; PREDICTIVE CONTROL SYSTEMS; PROTEINS; RHEOLOGY; SHAPE MEMORY EFFECT; SODIUM; VISCOELASTICITY; VISCOSITY;

STARCH;

EID: 65349089469     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.200800049     Document Type: Article

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