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

Kok Whye Cheong; Hamed Mirhosseini; Wai Yie Leong; Nazimah Hamid; Azizah Osman; Mahiran Basri; Chin Ping Tan

doi:10.1007/s11947-015-1490-3

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

Kok Whye Cheong Hamed Mirhosseini Wai Yie Leong Nazimah Hamid Azizah Osman Mahiran Basri Chin Ping Tan

Year: 2015 Journal: Food and Bioprocess Technology Vol: 8 (6)Pages: 1281-1294 Publisher: Springer Science+Business Media

DOI: 10.1007/s11947-015-1490-3

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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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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

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

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