Gel properties and interactions of Mesona blumes polysaccharide-soy protein isolates mixed gel: The effect of salt addition.

Wang, Wenjie; Shen, Mingyue; Liu, Suchen; Jiang, Lian; Song, Qianqian; Xie, Jianhua

Wang, Wenjie; Shen, Mingyue; Liu, Suchen; Jiang, Lian; Song, Qianqian; Xie, Jianhua.

Afiliação

Wang W; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China.
Shen M; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China.
Liu S; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China.
Jiang L; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China.
Song Q; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China.
Xie J; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China. Electronic address: jhxie@ncu.edu.cn.

Carbohydr Polym ; 192: 193-201, 2018 Jul 15.

Article em En | MEDLINE | ID: mdl-29691013

Assuntos

Cloreto de Cálcio/química; Lamiaceae/química; Cloreto de Sódio/química; Proteínas de Soja/química; Géis; Reologia

Palavras-chave

Gel properties; Interaction; Mesona blumes; Polysaccharide; Rheological; Soy protein isolate gel

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Cloreto de Cálcio / Cloreto de Sódio / Proteínas de Soja / Lamiaceae Idioma: En Revista: Carbohydr Polym Ano de publicação: 2018 Tipo de documento: Article País de afiliação: China País de publicação: Reino Unido

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