On characterization of anisotropic plant protein structures

Food and Function - Tập 5 Số 12 - Trang 3233-3240
Georgios A. Krintiras1,2,3, Jesse Göbel1,2,3, Wim G. Bouwman4,5,6, Atze Jan van der Goot7,8,9, Georgios D. Stefanidis1,10,11,2,12
12628 CB Delft, The Netherlands
2Delft University of Technology, Process & Energy Department, Leeghwaterstraat 39, 2628 CB Delft, The Netherlands
3Process & Energy Department
42629 JB Delft, The Netherlands
5Delft University of Technology, Neutron and Positron Methods in Materials, Mekelweg 15, 2629 JB Delft, The Netherlands
6Neutron and Positron Methods in Materials
7Food Process Engineering Group, Wageningen University and Research, P.O. Box 176700 AA, Wageningen, The Netherlands
8Wageningen University and Research
9Wageningen, The Netherlands
10Chemical Engineering Department
11Chemical Engineering Department, Katholieke Universiteit Leuven, Willem de Croylaan 46, 3001 Leuven, Belgium
12Katholieke Universiteit Leuven

Tóm tắt

In this paper, a set of complementary techniques was used to characterize surface and bulk structures of an anisotropic Soy Protein Isolate (SPI)–vital wheat gluten blend after it was subjected to heat and simple shear flow in a Couette Cell.

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Food and Function

Tập 5 Số 12

3233-3240

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