Litcius/Paper detail

Impact of sage seed gum and whey protein concentrate on the functional properties and retrogradation behavior of native wheat starch gel

Negar Mirnezhad Anbarani, Seyed Mohammad Ali Razavi, Masoud Taghizadeh

2020Food Hydrocolloids71 citationsDOI

Topics & Concepts

Retrogradation (starch)SyneresisStarchRheologySwellingMaterials scienceWhey proteinFood scienceChemistryKineticsViscosityComposite materialAmyloseQuantum mechanicsPhysicsFood composition and propertiesPolysaccharides Composition and Applicationsbiodegradable polymer synthesis and properties
Impact of sage seed gum and whey protein concentrate on the functional properties and retrogradation behavior of native wheat starch gel | Litcius