| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6399061 | Food Research International | 2012 | 10 Pages |
Abstract
⺠Sweet potato protein gel formation and network structure were studied. ⺠Sweet potato protein dispersions exhibited pseudoplastic behavior. ⺠Least gelation concentration of sweet potato protein ranged from 20 to 40 g/l. ⺠The onset of gelation of sweet potato proteins were in the range 76-79 °C. ⺠Sweet potato protein gel networks were predominantly covalent.
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Authors
Lawrence A. Arogundade, Tai-Hua Mu, Marίa C. Añón,