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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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Principais autores: Wei Zhang, Donglin Zhao, Ziyan Dong, Jian Li, Bo Zhang, Wenhua Yu
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2022-10-01
Serier:Molecules
Fag:
soybean-protein-isolate
corn-starch
wheat-gluten
consistency factor
viscosity exponent
capillary rheometry
Online adgang:https://www.mdpi.com/1420-3049/27/19/6693
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