JOURNAL ARTICLE

Rheological Properties of Modified Starch—Whey Protein Isolate Stabilized Soursop Beverage Emulsion Systems

Kok Whye CheongHamed MirhosseiniWai Yie LeongNazimah HamidAzizah OsmanMahiran BasriChin Ping Tan

Year: 2015 Journal:   Food and Bioprocess Technology Vol: 8 (6)Pages: 1281-1294   Publisher: Springer Science+Business Media
Keywords:
Whey protein isolate Rheology Emulsion Starch Apparent viscosity Consistency index Viscosity Chemistry Whey protein Chromatography Modified starch Viscoelasticity Materials science Food science Organic chemistry Composite material

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11
Cited By
1.30
FWCI (Field Weighted Citation Impact)
66
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0.83
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Citation History

Topics

Proteins in Food Systems
Life Sciences →  Agricultural and Biological Sciences →  Food Science
Polysaccharides Composition and Applications
Life Sciences →  Agricultural and Biological Sciences →  Food Science
Food composition and properties
Health Sciences →  Nursing →  Nutrition and Dietetics
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