Time-resolved rheology of soy protein isolate blends with glutenin and gliadin under large amplitude oscillatory shear

Leave a Comment / Procesos Alimentarios / By
Bookmark (0)
Please login to bookmark Close

Publication date: September 2026

Source: Food Hydrocolloids, Volume 178

Author(s): Qin Zhang, Xiangqi Zhou, Yu Zhao, Shuhui Wang, Li Wu, Jiawei Jiang, Xiaonan Sui

​Publication date: September 2026Source: Food Hydrocolloids, Volume 178Author(s): Qin Zhang, Xiangqi Zhou, Yu Zhao, Shuhui Wang, Li Wu, Jiawei Jiang, Xiaonan Sui Read More

Related posts:

Default ThumbnailNonlinear rheology of high-solids soy protein isolate/gliadin/glutenin blends by large amplitude oscillatory shear: roles of gliadin/glutenin ratio, protein content and temperature Default ThumbnailInfluence of different galactomannans on the rheological properties and structure of soy protein gel Default ThumbnailUncovering pH-driven metastable transitions and thermal aggregation of HMW-GSs via all-atom molecular dynamics simulations Default ThumbnailPhysicochemical properties and multi-scale structures of glutenin macropolymer gel across wheat cultivars Default ThumbnailIon-specific multiscale regulation of gelatinization and retrogradation in normal and waxy wheat starches: Cooperative roles of valence, hydration, and molecular chain architecture Default ThumbnailInfluence of different heat treatments on the emulsifying properties of the composite of soy protein isolate and konjac glucomannan