Structural and rheological properties of amaranth protein concentrate gels obtained by different processes

Food Hydrocolloids

Volumn 24, Issue 6-7, 2010, Pages 602-610

  Bejarano Luján, Dagnith Liz ^a   Lopes da Cunha, Rosiane ^a   Netto, Flavia Maria ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Amaranthus cruentus; Fracture behavior; Texture; Thermal properties; Viscoelasticity

Indexed keywords

ELASTIC MODULI; EXTRACTION; FRACTURE; FRACTURE MECHANICS; GELATION; PROTEINS; RHEOLOGY; WASHING;

ACID WASHING; AMARANTHUS; AMARANTHUS CRUENTUS; FRACTURE BEHAVIOR; PROPERTY; PROTEIN CONCENTRATES; PROTEIN EXTRACTION; RHEOLOGICAL PROPERTY; STANDARDS PROCESS; WASHING STEPS;

GELS;

AMARANTHUS; AMARANTHUS CAUDATUS; AMARANTHUS CRUENTUS;

EID: 77955052493     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.02.007     Document Type: Article

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