Rheological behaviour of sesame (Sesamum indicum L.) protein dispersions-Reference-Cited by-同舟云学术

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Rheological behaviour of sesame (Sesamum indicum L.) protein dispersions

Published:2017-11 Issue: Volume:106 Page:201-208
ISSN:0960-3085
Container-title:Food and Bioproducts Processing
language:en
Short-container-title:Food and Bioproducts Processing

Author:

Gómez-Arellano Abel,Jiménez-Islas Hugo,Castrejón-González Edgar Omar,Medina-Torres Luis,Dendooven Luc,Escamilla-Silva Eleazar M.

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference52 articles.

1. Viscosity of whey protein solutions;Alizadehfard;Iran. J. Polym. Sci. Technol.,1995

2. Protein aggregation, particle formation, characterization & rheology;Amin;Curr. Opin. Colloid Interface Sci.,2014

3. Official Methods of Analysis;AOAC,1990

4. Rheological characterization of acylated and dextran conjugated African yam bean (Sphenostylis stenocarpa Hochst. Ex A. Rich.) proteins;Arogundade;LWT—Food Sci. Technol.,2012

5. Shear-thickening (Dilatancy) in suspensions of nonaggregating solid particles dispersed in Newtonian liquids;Barnes;J. Rheol.,1989

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