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Effect of electrostatically charged and neutral polysaccharides on the rheological characteristics of peanut protein isolate after high-pressure homogenization

Article ID Journal Published Year Pages File Type
6986277 Food Hydrocolloids 2018 7 Pages PDF
Keywords
Guar gumPeanut protein isolateRheologyXanthan gumHigh-pressure homogenizationChitosan
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
Effect of electrostatically charged and neutral polysaccharides on the rheological characteristics of peanut protein isolate after high-pressure homogenization
Authors
Bo Jiao, Aimin Shi, Hongzhi Liu, Xiaojing Sheng, Li Liu, Hui Hu, Benu Adhikari, Qiang Wang,
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Journal
Food Hydrocolloids
Journal: Food Hydrocolloids
Related Categories
Guar gum
Peanut protein isolate
Rheology
Xanthan gum
High-pressure homogenization
Chitosan
Bioengineering
Catalysis
Chemical Engineering (General)
Chemical Health and Safety
Colloid and Surface Chemistry
Filtration and Separation
Fluid Flow and Transfer Processes
Process Chemistry and Technology
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