The effect of addition of flaxseed gum on the rheological behavior of mixed flaxseed gum-casein gels

Carbohydrate Polymers

Volumn 88, Issue 4, 2012, Pages 1214-1220

  Li, Xin Yu ^a   Li, Dong ^a   Wang, Li Jun ^a   Wu, Min ^a   Adhikari, Benu ^b  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b UNIVERSITY OF BALLARAT   (Australia)

Author keywords

Flaxseed gum; Gels; Gum casein; Rheological properties

Indexed keywords

APPARENT VISCOSITY; EFFECT OF ADDITION; FLAXSEED GUM; FREQUENCY EXPONENT; GELLING TEMPERATURE; GUM CONCENTRATION; GUM-CASEIN; POWER LAW; POWER LAW MODEL; RHEOLOGICAL BEHAVIORS; RHEOLOGICAL PROPERTY; SMALL AMPLITUDE; STEADY SHEAR MEASUREMENTS;

CASEIN; FLAX; GELS; RHEOLOGY;

OILSEEDS;

EID: 84862814218     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2012.01.083     Document Type: Article

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