Influence of two functional dextrins on the gel properties of kappa-carrageenan
C Yuan, W Zhan, B Cui, B Yu, P Liu, Z Wu - Food Research International, 2020 - Elsevier
The physicochemical properties of κ-carrageenan (KC) can be improved by incorporation
with small-molecule cosolvents. The texture and rheological properties, micromorphology …
with small-molecule cosolvents. The texture and rheological properties, micromorphology …
Rheological Properties of Mixed Gel Based on Lepidium perfoliatum seed gum and Lathyrus sativa protein isolate
A Koocheki - Journal of food science and technology (Iran), 2020 - fsct.modares.ac.ir
In this research, the gelation and interaction between Lepidium perfoliatum seed gum
(LPSG) and Lathyrus sativa protein isolate (LSPI) were determined using dynamic rheology …
(LPSG) and Lathyrus sativa protein isolate (LSPI) were determined using dynamic rheology …
بررسی ویژگی هاي رئولوژیکی ژل مخلوط بر پایه صمغ دانه قدومه شهري و ایزوله پروتئین خلر.
محمدعلی حصاري نژاد, آرش کوچکی… - Journal of Food …, 2020 - search.ebscohost.com
In this research, the gelation and interaction between Lepidium perfoliatum seed gum
(LPSG) and Lathyrus sativa protein isolate (LSPI) were determined using dynamic rheology …
(LPSG) and Lathyrus sativa protein isolate (LSPI) were determined using dynamic rheology …
[引用][C] Karakteristik Mutu Nasi yang Dipengaruhi oleh Komposisi Pemasakan dan Varietas Beras Organik
A ALDI - FAKULTAS TEKNOLOGI …