| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10602869 | Carbohydrate Polymers | 2012 | 7 Pages |
Abstract
⺠Rheological properties of flaxseed gum-casein gels were studied. ⺠Small amplitude oscillatory and steady shear measurements were used. ⺠Storage and loss moduli increased with the increase in flaxseed gum concentration. ⺠The gelling temperature increased with the increase in flaxseed gum concentration. ⺠The apparent viscosities increased with increase in flaxseed gum concentration.
Related Topics
Physical Sciences and Engineering
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Authors
Xin-yu Li, Dong Li, Li-jun Wang, Min Wu, Benu Adhikari,