Rheological behaviour and microstructure of pea protein/K-carrageenan/starch gels with different setting conditions
The aim of this work was to study the rheological properties and microstructure of pea protein/k-carrageenan/starch gels as affected by different cooling conditions. Dynamic oscillatory measurements for mixed gels, cooled at different rates, were conducted in a stress- controlled rheometer in order...
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| Outros Autores: | , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2010
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10400.5/2428 |
| País: | Portugal |
| Oai: | oai:www.repository.utl.pt:10400.5/2428 |