期刊
FOOD HYDROCOLLOIDS
卷 23, 期 3, 页码 1054-1056出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2008.04.002
关键词
Gliadin; Gel; Rheology; Morphology
资金
- National Natural Science Foundation of China [50773068, 50473039]
- Natural Science Foundation of Zhejiang Province [Y407011]
Wheat gliadin gel is prepared for the first time through heating alkaline solution of propanol/water (50/50, v/v) at pH = 9.3 and 50 degrees C. Dynamic theological tests Were performed to characterize the gelation time and the number of elastically effective chains of the gliadin gel. Scanning electron microscope was used to observe the morphology of the freeze-dried gel. (C) 2008 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据