Pasting, thermo, and Mixolab thermomechanical properties of potato starch–wheat gluten composite systems

Abstract This research investigated the viscosity, thermal, thermomechanical, and microstructural properties of potato starch–wheat gluten composite systems with different starch/gluten ratios under mechanical shear and heating conditions. Results showed that the peak, trough, and final viscosities...

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Bibliographic Details
Main Authors: Fen Xu, Wei Liu, Qiannan Liu, Chunjiang Zhang, Honghai Hu, Hong Zhang
Format: Article
Language:English
Published: Wiley 2020-05-01
Series:Food Science & Nutrition
Subjects:
Online Access:https://doi.org/10.1002/fsn3.1506