Effect of protein addition in properties of gels produced with jackfruit (Artocarpus integrifolia) seed starch: rheological and texture properties
Mariana Caldeira Barbosa, Gabriela Leite Silva, Eduardo Bruno Macêdo Viana, Renata Cristina Ferreira Bonomo, Luciano Brito Rodrigues, Cristiane Martins Veloso
Topics & Concepts
StarchRheologyFood scienceFactorial experimentBiopolymerTexture (cosmology)ChemistryPea proteinWhey proteinStarch gelatinizationMaterials sciencePolymerOrganic chemistryComposite materialMathematicsStatisticsComputer scienceArtificial intelligenceImage (mathematics)Food composition and propertiesPolysaccharides Composition and ApplicationsMicroencapsulation and Drying Processes