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Phase equilibrium and protein partitioning in aqueous mixtures of maltodextrin with polypropylene glycol

โœ Scribed by Luiza H.M. da Silva; Antonio J.A. Meirelles


Book ID
108402721
Publisher
Elsevier Science
Year
2001
Tongue
English
Weight
134 KB
Volume
46
Category
Article
ISSN
0144-8617

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Hydration of soy protein isolate and its mixtures with potato starch and starch hydrolyzate is studied by the pulsed nuclear magnetic resonance method. As the water content varies between 0.05 and 3 g per gram solid, the relaxation of magnetization of protons of studied systems is approximated by tw