Influence of Xanthan–Curdlan Hydrogel Complex on Freeze‐Thaw Stability and Rheological Properties of Whey Protein Isolate Gel over Multiple Freeze‐Thaw Cycle

Publisher： John Wiley & Sons Inc

E-ISSN： 1750-3841|80|7|E1498-E1505

ISSN： 0022-1147

Source： JOURNAL OF FOOD SCIENCE, Vol.80, Iss.7, 2015-07, pp. : E1498-E1505

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Effect of NaCl addition on the freeze–thaw stability of tapioca starch gels

By  

STARCH / STAERKE, Vol. 67, Iss. 7-8, 2015-07 ,pp. : 604-611

John Wiley & Sons Inc

Access to resources Recommend Favorite

Effects of Hydroxypropylation on Themal Properties, Starch Digestibility and Freeze‐Thaw Stability of Field Pea (Pisum sativum cv Trapper) Starch

By  

STARCH / STAERKE, Vol. 40, Iss. 10, 1988-01 ,pp. : 383-387

John Wiley & Sons Inc

Access to resources Recommend Favorite

Buffalo Gourd Root Starch. Part II. Rheologic Behavior, Freeze‐thaw Stability and Suitability for Use in Food Products

By  

STARCH / STAERKE, Vol. 35, Iss. 5, 1983-01 ,pp. : 157-162

John Wiley & Sons Inc

Access to resources Recommend Favorite

Enzymatic extraction of starch from broken rice using freeze‐thaw infusion with food‐grade protease

By  

STARCH / STAERKE, Vol. 70, Iss. 1-2, 2018-01 ,pp. : n/a-n/a

John Wiley & Sons Inc

Access to resources Recommend Favorite

Roles of TMAOase in muscle and drips of Alaska pollock fillets at various freeze/thaw cycles

By  

JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol. 42, Iss. 2, 2018-02 ,pp. : n/a-n/a

John Wiley & Sons Inc

Access to resources Recommend Favorite