Related content

Effect of glucose concentration on the rheological properties of wheat-starch dispersions

By Al-Malah K.I.   Azzam M.O.J.   Abu-Jdayil B.  

Food Hydrocolloids, Vol. 14, Iss. 5, 2000-09 ,pp. : 491-496

Elsevier

Access to resources Recommend Favorite

The effect of mixing and wheat protein/gluten on the gelatinization of wheat starch

By Mohamed A.A.   Rayas-Duarte P.  

Food Chemistry, Vol. 81, Iss. 4, 2003-06 ,pp. : 533-545

Elsevier

Access to resources Recommend Favorite

The effect of surfactants on the solubility, zeta potential, and viscosity of soy protein isolates

By Malhotra A.   Coupland J.N.  

Food Hydrocolloids, Vol. 18, Iss. 1, 2004-01 ,pp. : 101-108

Elsevier

Access to resources Recommend Favorite

The effects of non-starch polysaccharides on the extent of gelatinisation, swelling and -amylase hydrolysis of maize and wheat starches

By Tester R.F.   Sommerville M.D.  

Food Hydrocolloids, Vol. 17, Iss. 1, 2003-01 ,pp. : 41-54

Elsevier

Access to resources Recommend Favorite

Effect of temperature and salt concentration on rheological behavior of whey protein isolate-starch mixed dispersions

By Ravindra P.   Chan E. S.   Reddy K. Upender  

International Journal of Food Sciences and Nutrition, Vol. 58, Iss. 7, 2007-11 ,pp. : 542-547

Informa Healthcare

Access to resources Recommend Favorite