Inulin at low concentrations significantly improves the gelling properties of oat protein - A molecular mechanism study

Food Hydrocolloids

Volumn 50, Issue , 2015, Pages 116-127

  Nieto Nieto, Talina Vanessa ^a   Wang, Yi Xiang ^a   Ozimek, Lech ^a   Chen, Lingyun ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

Author keywords

Inulin; Oat protein; Phase separation; Protein polysaccharide interactions; Thermal gelation

Indexed keywords

GELATION; GELS; HYDROGEN BONDS; HYDROPHOBICITY; PHASE SEPARATION; POLYSACCHARIDES; SCANNING ELECTRON MICROSCOPY; SULFUR COMPOUNDS;

GELLING PROPERTIES; INULIN; JUNCTION ZONE; LOW CONCENTRATIONS; MOLECULAR MECHANISM; OAT PROTEIN; PROTEIN A; PROTEIN GEL; PROTEINS-POLYSACCHARIDE INTERACTIONS; THERMAL GELATION;

PROTEINS;

EID: 84946162450     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.03.031     Document Type: Article

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