The effects of lotus root amylopectin on the formation of whey protein isolate gels

Carbohydrate Polymers

Volumn 175, Issue , 2017, Pages 721-727

  Liu, Kang ^a   Li, Qiang Ming ^a   Pan, Li Hua ^a   Qian, Xin Ping ^a   Zhang, Hai Lin ^a   Zha, Xue Qiang ^a   Luo, Jian Ping ^a  

^a HEFEI UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Amylopectin; Gelation; Lotus root; Whey protein isolate

Indexed keywords

COLORIMETRIC ANALYSIS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; GELATION; GELS; PROTEINS; SCANNING ELECTRON MICROSCOPY;

COLORIMETRIC REACTION; CONCENTRATION RANGES; CONCENTRATION-DEPENDENT MANNERS; LOTUS ROOT; SULFHYDRYL GROUPS; THERMAL AND RHEOLOGICAL PROPERTIES; WATER HOLDING CAPACITY; WHEY PROTEIN ISOLATE;

AMYLOPECTINS;

AMYLOPECTIN; MILK PROTEIN; STARCH; WHEY PROTEIN;

CHEMISTRY; FLOW KINETICS; GEL; NELUMBO; PLANT ROOT;

AMYLOPECTIN; GELS; MILK PROTEINS; NELUMBO; PLANT ROOTS; RHEOLOGY; STARCH; WHEY PROTEINS;

EID: 85027860847     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2017.08.041     Document Type: Article

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