The Consistency Factor and the Viscosity Exponent of Soybean-Protein-Isolate/Wheat-Gluten/Corn-Starch Blends by Using a Capillary Rheometry
Blends with different proportions of protein or starch show different rheological behaviors, which may be related to the fibrous structure formation of extruded textured plant proteins. The consistency factor <i>K</i> and the viscosity exponent <i>n</i> of soybean–protein–isolate (SPI)/wheat–gluten...
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| Главные авторы: | , , , , , |
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| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
MDPI AG
2022-10-01
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| Серии: | Molecules |
| Предметы: | |
| Online-ссылка: | https://www.mdpi.com/1420-3049/27/19/6693 |
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