Phase behavior and rheological properties of basil seed gum/whey protein isolate mixed dispersions and gels
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چکیده
منابع مشابه
Comparing the Textural properties of Surimi and Fish Protein Isolate Gels Produced from Silver Carp
ABSTRACT- In this study, texture profile analysis and a creep test were used to determine the textural quality attributes of fish protein isolates and conventional surimi. These isolates were made from raw materials obtained from filleting processes of Silver carp (Hypophthalmichthys molitrix) using acid and alkaline aided treatments. Texture profile analysis was performed in order to obtain ha...
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ترانسفورماتورهای قدرت از اجزای اصلی شبکه تامین انرژی الکتریکی می باشند که عملکرد قابل اطمینان ترانسفورماتورها یکی از فاکتورهای مهم و تعیین کننده در تامین انرژی الکتریکی محسوب می شود. در نتیجه بررسی و مانیتور عملکرد ترانسفورماتورها در شبکه و همچنین عیب یابی این ترانسفورماتورها غیرقابل اجتناب و ضروری می باشد. به طور کلی عایق های مایع در صنعت فشار قوی کاربردهای متفاوتی دارند که مهمترین وظیفه آنها...
15 صفحه اولThe Effect of Thermal Treatments on the Rheological Behavior of Basil Seed (Ocimum basilicum) and Balangu Seed (Lallemantia royleana) Gums
ABSTRACT: The objective of this study was to investigate the effect of different thermal treatments (20-100°C at five levels for 20 min) on rheological properties of basil seed (Ocimum basilicum) and balangu seed (Lallemantia royleana) gums. Power law model well described the non-Newtonian pseudoplastic behaviour of the seeds gums. The apparent viscosity of balangu seed gum was dramatically aff...
متن کاملPhase and rheological behavior of high-concentration colloidal hard-sphere and protein dispersions.
Colloidal hard-sphere (HS) particles of narrow-size distribution exhibit crystalline and glassy states beginning at the particle volume fractions phi = 0.494 and phi(G) = 0.58, respectively. Dynamic rheological data on the dispersions were strongly modified to solid-like behavior as phi approached phi(G). In addition, cooperative motion in structural relaxation has been observed microscopically...
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ژورنال
عنوان ژورنال: Food Science & Nutrition
سال: 2021
ISSN: 2048-7177,2048-7177
DOI: 10.1002/fsn3.2148