Rheological characterization of amaranth protein gels

Food Hydrocolloids

Volumn 19, Issue 5, 2005, Pages 889-898

  Avanza, M V ^a   Puppo, M C ^b   Anon M C ^b  

^a UNIVERSIDAD NACIONAL DEL NORDESTE   (Argentina)

^b Ctro Invest y Desarrollo C   (Argentina)

Author keywords

Amaranth proteins; Gel texture; Gel viscoelasticity; Gelation; Kinetic gelation

Indexed keywords

COVALENT BONDS; GELATION; GELS; KINETICS; SULFUR COMPOUNDS;

AMARANTH PROTEIN; FORMING PROPERTIES; GEL POINT; GEL TEXTURE; GEL VISCOELASTICITY; KINETIC GELATION; PROTEIN CONCENTRATIONS; PROTEIN GEL; RHEOLOGICAL CHARACTERIZATION; THERMAL CONDITION;

PROTEINS;

AMARANTH; DISULFIDE; GLOBULIN; PROTEIN; THIOL DERIVATIVE;

ADHESION; ARTICLE; ASSAY; DENATURATION; DISPERSION; DISULFIDE BOND; ELASTICITY; FOOD; FOOD ANALYSIS; GELATION; HARDNESS; HEATING; KINETICS; PROTEIN AGGREGATION; PROTEIN ANALYSIS; STRUCTURE ANALYSIS; TEMPERATURE; TEMPERATURE DEPENDENCE; THERMAL ANALYSIS; VISCOELASTICITY;

AMARANTHUS CAUDATUS;

EID: 84907421467     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2004.12.002     Document Type: Article

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