Effect of gums on the rheological characteristics and microstructure of acid-induced SPI-gum mixed gels

Carbohydrate Polymers

Volumn 108, Issue 1, 2014, Pages 183-191

  Chang, Yuan Yuan ^a   Li, Dong ^a   Wang, Li Jun ^a   Bi, Chong Hao ^a   Adhikari, Benu ^b  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b RMIT UNIVERSITY   (Australia)

Author keywords

Burger model; Guar gum; Microstructure; Rheological properties; Soy protein isolate; Xanthan gum

Indexed keywords

CREEP; DIGITAL STORAGE; GELS; MICROSTRUCTURE; PROTEINS; RHEOLOGY;

APPARENT VISCOSITY; BURGER MODEL; CONFOCAL LASER SCANNING MICROSCOPY; EFFECT OF ADDITION; GUAR GUMS; RHEOLOGICAL CHARACTERISTICS; RHEOLOGICAL PROPERTY; SOY PROTEIN ISOLATES;

XANTHAN GUM;

CYAMOPSIS TETRAGONOLOBA; GLYCINE MAX;

BACTERIAL POLYSACCHARIDE; GALACTAN; GUAR GUM; MANNAN; PLANT GUM; SOYBEAN PROTEIN; XANTHAN;

CHEMISTRY; FLOW KINETICS; GINGIVA;

GALACTANS; GINGIVA; MANNANS; PLANT GUMS; POLYSACCHARIDES, BACTERIAL; RHEOLOGY; SOYBEAN PROTEINS;

EID: 84899448601     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2014.02.089     Document Type: Article

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