Effects of additional fibrils on structural and rheological properties of rice bran albumin solution and gel

European Food Research and Technology

Volumn 239, Issue 6, 2014, Pages 971-978

  Zhang, Ye Hui ^a   Huang, Li Hua ^b   Wei, Zhen Cheng ^a  

^a INSTITUTE OF ANIMAL SCIENCE   (China)

^b Guangzhou City Polytechnic   (China)

Author keywords

Fibrils assembly; Gelation; Microstructure; Rice bran albumin; Viscosity

Indexed keywords

GELATION; HEATING; MICROSTRUCTURE; MORPHOLOGY; PARTICLE SIZE; SCANNING ELECTRON MICROSCOPY; VISCOSITY;

HARDENING BEHAVIOR; LINEAR AGGREGATION; MESH STRUCTURES; PROTEIN CONCENTRATIONS; RHEOLOGICAL PROPERTY; RICE BRANS; SOLUTION VISCOSITY; STRUCTURE AND MORPHOLOGY;

PHYSICOCHEMICAL PROPERTIES;

EID: 84911985381     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-014-2294-9     Document Type: Article

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