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 K and the viscosity exponent n of soybean–protein–isolate (SPI)/wheat–gluten (WG)/corn–star...

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Detalles Bibliográficos
Autores principales: Zhang, Wei, Zhao, Donglin, Dong, Ziyan, Li, Jian, Zhang, Bo, Yu, Wenhua
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9571714/
https://www.ncbi.nlm.nih.gov/pubmed/36235227
http://dx.doi.org/10.3390/molecules27196693

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9571714/
https://www.ncbi.nlm.nih.gov/pubmed/36235227
http://dx.doi.org/10.3390/molecules27196693

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