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The Consistency Factor and the Viscosity Exponent of Soybean-Protein-Isolate/Wheat-Gluten/Corn-Starch Blends by Using

Wei Zhang1, Donglin Zhao1, Ziyan Dong1

  • 1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.

Molecules (Basel, Switzerland)
|October 14, 2022
PubMed

Keywords:
capillary rheometryconsistency factorcorn-starchsoybean-protein-isolateviscosity exponentwheat-gluten

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