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EFFECT OF MICROWAVE HEATING ON THE VISCOELASTIC PROPERTY AND MICROSTRUCTURE OF SOY PROTEIN ISOLATE GEL

✍ Scribed by HSIAO-HUI LIU; MENG-I KUO

Book ID
111347057
Publisher
John Wiley and Sons
Year
2010
Tongue
English
Weight
584 KB
Volume
42
Category
Article
ISSN
0022-4901

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The interactions between starch and wheat proteins were studied in oscillatory rheological measurements. The starch varieties examined were maize, barley, wheat, triticale, rye and potato. The storage modulus, G', and the phase angle, 6, were found to be most sensitive to the composition of the star