Rheology and microstructure of cross-linked waxy maize starch/whey protein suspensions

Food Hydrocolloids

Volumn 23, Issue 7, 2009, Pages 1678-1686

  Vu Dang, H ^a   Loisel, C ^a   Desrumaux, A ^a   Doublier, J L ^b  

^a Universite de Nantes   (France)

^b CEMAGREF   (France)

Author keywords

Cross linked starch; Flow properties; Gel; Rheological properties; Viscoelastic behaviour; Whey protein

Indexed keywords

AGGREGATES; ELASTICITY; GRANULATION; IONIC STRENGTH; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; PROTEINS; RHEOLOGY; SUSPENSIONS (FLUIDS); VISCOELASTICITY;

CONTINUOUS PHASE; CROSS-LINKED STARCH; CROSS-LINKED WAXY MAIZE STARCH; FLOW PROPERTIES; PASTING TEMPERATURE; PROTEIN AGGREGATES; RHEOLOGICAL PROPERTY; STARCH GRANULES; VISCOELASTIC BEHAVIORS; WHEY PROTEINS;

STARCH;

ZEA MAYS;

EID: 67349190891     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2009.01.004     Document Type: Article

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