Effect of flaxseed gum on the rheological properties of peanut protein isolate dispersions and gels

Published 2016 View Full Article

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Title
Effect of flaxseed gum on the rheological properties of peanut protein isolate dispersions and gels
Authors
Keywords
Protein-polysaccharide dispersion, Mixed gel, Apparent viscosity, Viscoelasticity, Thermal gelation
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 74, Issue -, Pages 528-533
Publisher
Elsevier BV
Online
2016-08-13
DOI
10.1016/j.lwt.2016.08.013

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