Microstructure and rheology design in protein-protein-polysaccharide composites

Food Hydrocolloids

Volumn 50, Issue , 2015, Pages 84-93

  Firoozmand, Hassan ^a   Rousseau, Dérick ^a  

^a RYERSON UNIVERSITY   (Canada)

Author keywords

Gelatin; Multicomponent gels; Phase separation; Rheology; Soy protein isolate; Starch; Thermodynamic incompatibility; Wheat protein isolate

Indexed keywords

ELASTICITY; GELS; MICROSTRUCTURE; PHASE SEPARATION; RHEOLOGY; STARCH;

GELATIN; MULTICOMPONENT GEL; MULTICOMPONENTS; PROTEIN ISOLATES; RHEOLOGICAL PROPERTY; SOY PROTEIN; SOY PROTEIN ISOLATES; THERMODYNAMIC INCOMPATIBILITY; WHEAT PROTEIN ISOLATE; WHEAT PROTEINS;

PROTEINS;

TRITICUM AESTIVUM;

EID: 84928789425     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.04.003     Document Type: Article

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