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Gelation of whey protein and xanthan mixture: Effect of heating rate on rheological properties

✍ Scribed by J. Li; M.M. Ould Eleya; S. Gunasekaran

Book ID
113627308
Publisher
Elsevier Science
Year
2006
Tongue
English
Weight
245 KB
Volume
20
Category
Article
ISSN
0268-005X

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πŸ“œ SIMILAR VOLUMES

Molecular weight effects on gelation and
Molecular weight effects on gelation and rheological properties of konjac glucomannan–xanthan mixtures
✍ Dan Shen; Chao Wan; Shanjun Gao πŸ“‚ Article πŸ“… 2010 πŸ› John Wiley and Sons 🌐 English βš– 211 KB

## Abstract Fractions of konjac glucomannan (KGM) with various viscosity‐average molecular weights (__M__~v~) ranging from 4.00 Γ— 10^5^ to 2.50 Γ— 10^6^ were prepared by hydrolysis degradation in hydrochloride acid/ethanol. Effect of __M__~v~ of KGM on the critical gelation temperature (__T__~gel~)