Legume enriched cereal products: A generic approach derived from material science to predict their structuring by the process and their final properties

Trends in Food Science and Technology

Volumn 86, Issue , 2019, Pages 131-143

  Monnet, Anne Flore ^a   Laleg, Karima ^b   Michon, Camille ^a   Micard, Valérie ^b  

^a AGROPARISTECH   (France)

^b UMR IATE   (France)

Author keywords

Chemical physics; Food; Functional properties; Protein; Starch; State diagram; Structure

Indexed keywords

FOOD PRODUCTS; GELATION; PROTEINS; STARCH; STRUCTURAL PROPERTIES; STRUCTURE (COMPOSITION); TEXTURES;

CHEMICAL PHYSICS; DENATURATION TEMPERATURES; FUNCTIONAL PROPERTIES; GENERIC REPRESENTATION; OTHER PROPERTIES; PROCESS MODIFICATIONS; SENSORY ACCEPTABILITIES; STATE DIAGRAM;

CEREAL PRODUCTS;

EID: 85061808740     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2019.02.027     Document Type: Review

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