| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277832 | Journal of Food Engineering | 2012 | 10 Pages |
Abstract
⺠We studied the rheological behavior of the hydrated gluten-WSP samples. ⺠We studied the rheological behavior by temperature sweep. ⺠The WSP strengthened the network at any ionic strength. ⺠The gluten-WSP samples were most strengthened when water level was 50%. ⺠The gluten-WSP mixture was less sensitive to the thermal treatment than the glutens.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Fu-min Ma, Shi-ying Xu, Mei-ling Xu, Xiao-rui Guo,