Shear structuring as a new method to make anisotropic structures from soy-gluten blends

Food Research International

Volumn 64, Issue , 2014, Pages 743-751

  Grabowska, Katarzyna J ^a   Tekidou, Stavroula ^a   Boom, Remko M ^a   van der Goot, Atze Jan ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Fiber; Layer; Plant protein; Shear; Structure

Indexed keywords

FIBERS; PROTEINS; SCANNING ELECTRON MICROSCOPY; SHEARING; STRUCTURE (COMPOSITION); TEXTILE BLENDS; TEXTURES;

ANISOTROPIC STRUCTURE; CONCENTRATED BLENDS; FIBROUS STRUCTURES; LAYER; LAYERED STRUCTURES; ORIGINAL STRUCTURES; PLANT PROTEINS; SOY PROTEIN ISOLATES;

SHEAR FLOW; FIBERS;

EID: 84907357564     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.08.010     Document Type: Article

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