Effect of protein addition in properties of gels produced with jackfruit (Artocarpus integrifolia) seed starch: rheological and texture properties
Author:
Funder
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-023-05793-1.pdf
Reference31 articles.
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3. Bligh EG, Dyer WJ (1959) A rapid method of total lipid extraction and purification. Can J Physiol Pharmacol 37:911–917. https://doi.org/10.1139/o59-099
4. Bonnecaze RT, Brady JF (1992) Yield stresses in electrorheological fluids. J Rheol 36:73–115. https://doi.org/10.1122/1.550343
5. Cai J, Chao C, Niu B et al (2021) New insight into the interactions among starch, lipid and protein in model systems with different starches. Food Hydrocoll 112:106323. https://doi.org/10.1016/j.foodhyd.2020.106323
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