Modulation of extruded collagen films by the addition of co-gelling proteins

Journal of Food Engineering

Volumn 171, Issue , 2016, Pages 164-173

  Oechsle, Anja Maria ^a   Häupler, Michaela ^a,b   Weigel, Fabienne ^a   Gibis, Monika ^a   Kohlus, Reinhard ^a   Weiss, Jochen ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

^b TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

Author keywords

Blood plasma protein; Extrusion; Gluten; Soy protein isolate; Telopeptide poor and native collagen

Indexed keywords

BLOOD; COLLAGEN; EXTRUSION; GELATION; GELS; IONIC STRENGTH; PHASE SEPARATION; PROTEINS; TENSILE TESTING; VISCOSITY;

BLOOD PLASMA; COVALENT CROSS-LINKS; FILM-FORMING ABILITIES; GLUTEN; MAXIMAL CONSISTENCY; NATIVE COLLAGEN; SENSORY ATTRIBUTES; SOY PROTEIN ISOLATES;

TENSILE STRENGTH;

EID: 84946893502     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2015.10.004     Document Type: Article

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