Rheology and microstructure of binary mixed gel of rice bran protein-whey: effect of heating rate and whey addition-Reference-Cited by-同舟云学术

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Rheology and microstructure of binary mixed gel of rice bran protein-whey: effect of heating rate and whey addition

Published:2016-01-22 Issue:11 Volume:96 Page:3890-3896
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Rafe Ali¹,Vahedi Elnaz²,Hasan-Sarei Azadeh Ghorbani²

Affiliation:

1. Department of Food Processing; Research Institute of Food Science and Technology (RIFST); PO Box 91735-147 Mashhad Iran

2. Department of Food Science and Technology; College of Agriculture and Food Science, Ayatollah Amoli Branch, Islamic Azad University; Amol Iran

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.7586/fullpdf

Reference40 articles.

1. Synergism and interactions in mixed protein systems;Howell,1995

2. Polysaccharide protein interactions;De Kruif;Food Hydrocolloids,2001

3. Functional properties of food proteins and role protein-polysaccharide interaction;Tolstoguzov;Food Hydrocolloids,1991

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