Original paper
Rheological and microstructural characteristics of lentil starch–lentil protein composite pastes and gels
Abstract
The rheological and structural changes in heat induced pastes and gels of lentil starch and lentil protein composites were investigated at various starch to protein ratios. The starch fraction (φs) in the mixtures was varied from 0 to 1 and the total solid content was maintained at 25% (w/w). Results showed that the gel strength of the composite gels increased exponentially with the increase in lentil starch fraction. The pasting temperature...
Paper Details
Title
Rheological and microstructural characteristics of lentil starch–lentil protein composite pastes and gels
Published Date
Mar 1, 2014
Journal
Volume
35
Pages
226 - 237
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Notes
History