Shear-induced fibrous structure formation from a pectin/SPI blend

Innovative Food Science and Emerging Technologies

Volumn 36, Issue , 2016, Pages 193-200

  Dekkers, Birgit L ^a   Nikiforidis, Constantinos V ^a   van der Goot, Atze Jan ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Biopolymer incompatibility; Fibrous structure; High temperature shear cell; Protein polysaccharide blend; Shear induced structuring

Indexed keywords

ANISOTROPY; BIOMOLECULES; BIOPOLYMERS; ENVIRONMENTAL IMPACT; MEATS; POLYMER BLENDS; PROTEINS; SCANNING ELECTRON MICROSCOPY; TENSILE STRENGTH; THERMAL PROCESSING (FOODS);

ANISOTROPIC STRUCTURE; FIBROUS STRUCTURES; PECTIN CONCENTRATION; PLANT-BASED MATERIALS; SHEAR CELLS; SHEAR-INDUCED; SPECIFIC MECHANICAL ENERGY; STRUCTURE FORMATIONS;

SHEAR FLOW;

EID: 84977629482     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2016.07.003     Document Type: Article

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