Viscoelastic behavior and microstructure of aqueous mixtures of cross-linked waxy maize starch, whey protein isolate and κ-carrageenan

Food Hydrocolloids

Volumn 28, Issue 2, 2012, Pages 248-257

  Espinosa Dzib, Alejandra ^a   Ramírez Gilly, Mariana ^a   Tecante, Alberto ^a  

^a Universidad Nacional Autonoma de Mexico Facultad de Quimica   (Mexico)

Author keywords

Carrageenan; Gels; Microscopy; Rheology; Starch; Whey proteins

Indexed keywords

GELS; GRANULATION; MICROSTRUCTURE; PROTEINS; SODIUM CHLORIDE; VISCOELASTICITY;

AQUEOUS MIXTURES; CARRAGEENANS; CONFOCAL LASER SCANNING MICROSCOPY; CONFOCAL-LASER-SCANNING-MICROSCOPY; CROSS-LINKED WAXY MAIZE STARCH; OSCILLATORY RHEOMETRY; THREE-COMPONENT MIXTURES; VISCOELASTIC BEHAVIORS; WHEY PROTEIN ISOLATE; WHEY PROTEINS;

STARCH;

ZEA MAYS;

EID: 84858119995     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2011.12.011     Document Type: Article

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