Rheological properties of a soluble self-assembled complex from starch, protein and free fatty acids

Journal of Food Engineering

Volumn 105, Issue 3, 2011, Pages 444-452

  Shah, A ^a   Zhang, G ^b   Hamaker, B R ^a   Campanella, O H ^a  

^a PURDUE UNIVERSITY   (United States)

^b JIANGNAN UNIVERSITY   (China)

Author keywords

Complex; Complex formation; Molecular characteristics; Protein; Rheology; Starch and free fatty acid interaction

Indexed keywords

BIOACTIVE COMPOUNDS; COMPLEX; COMPLEX FORMATION; COMPLEX FORMATIONS; CONJUGATED LINOLEIC ACID; CORN STARCH; FREE FATTY ACID; HIGH MOLECULAR WEIGHT; LINOLEIC; MOLECULAR CHARACTERISTICS; PROTEIN CONCENTRATIONS; RHEOLOGICAL CHARACTERIZATION; RHEOLOGICAL PROPERTY; RHEOLOGICAL TECHNIQUE; SELF-ASSEMBLED; SHEAR CONDITIONS; SHEAR RATES; WHEY PROTEINS;

ELASTICITY; OLEIC ACID; ORGANIC POLYMERS; PALMITIC ACID; PROTEINS; RHEOLOGY; SHEAR DEFORMATION; SHEAR FLOW; SIZE EXCLUSION CHROMATOGRAPHY; STARCH; UNSATURATED FATTY ACIDS; VISCOSITY;

LINOLEIC ACID;

ZEA MAYS;

EID: 79955466564     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.02.048     Document Type: Article

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