Rheological and structural properties of β-lactoglobulin and basil seed gum mixture: Effect of heating rate

Food Research International

Volumn 49, Issue 1, 2012, Pages 32-38

  Rafe, Ali ^a   Razavi, Seyed M A ^a,b   Khan, Saad ^a  

^a FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

^b North Carolina State University   (United States)

Author keywords

lactoglobulin; CLSM; Gel; Gelling point; Heating rate; Microstructure

Indexed keywords

CLSM; CONFOCAL LASER SCANNING MICROSCOPY; GELATION TEMPERATURE; GELLING POINT; HEATING PERIOD; LACTOGLOBULIN; LOW-AMPLITUDE; MIXED SYSTEMS; OSCILLATORY SHEAR; SEED GUM; WEAK GEL;

COLLOIDS; CONFOCAL MICROSCOPY; GELATION; GELS; HEATING; MICROSTRUCTURE; RHEOLOGY;

HEATING RATE;

OCIMUM;

EID: 84865955820     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.07.017     Document Type: Article

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