A combined rheology and time domain NMR approach for determining water distributions in protein blends-Reference-Cited by-同舟云学术

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A combined rheology and time domain NMR approach for determining water distributions in protein blends

Published:2016-10 Issue: Volume:60 Page:525-532
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Dekkers Birgit L.,de Kort Daan W.,Grabowska Katarzyna J.,Tian Bei,Van As Henk,van der Goot Atze Jan

Funder

The Peas Foundation and the Netherlands Organization for Scientific Research (NWO)

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference32 articles.

1. Why food microstructure?;Aguilera;Journal of Food Engineering,2005

2. Dependence of thermal properties as well as network microstructure and rheology on protein concentration for ovalbumin and vicilin;Arntfield;Journal of Texture Studies,1990

3. Study on gelation of soy bean globulins solutions 1. Thermal-denaturation conditions corresponding to the maximum shear modulus value of the gel;Bikbov;Nahrung-Food,1979

4. Assignments of proton populations in dough and bread using NMR relaxometry of starch, gluten, and flour model systems;Bosmans;Journal of Agricultural and Food Chemistry,2012

5. Structural and mechanical properties of agar/gelatin co-gels. Small-deformation studies;Clark;Macromolecules,1983

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