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...
Main Authors: | , , , , , |
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Format: | Article |
Language: | English |
Published: |
Wiley
2020-05-01
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Series: | Food Science & Nutrition |
Subjects: | |
Online Access: | https://doi.org/10.1002/fsn3.1506 |