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Effects of Temperature on Viscoelastic Properties and Activation Energies of Whey Protein Gels

โœ Scribed by K. KATSUTA; J.E. KINSELLA

Book ID
108816539
Publisher
Institute of Food Technologists
Year
1990
Tongue
English
Weight
762 KB
Volume
55
Category
Article
ISSN
0022-1147

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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