| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 604155 | Food Hydrocolloids | 2015 | 12 Pages |
Abstract
Figure. Typical gel formation patterns of pea proteins and pea proteins with the presence of 1000 ppm octanal and 2-octanone flavours. Note: gelling points were shown as crossover points of GⲠand Gʺ with increasing of heating temperature and the respective gelling point of the three illustrated samples was pointed out by arrows.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
Kun Wang, Susan D. Arntfield,