Title of article :
Gelation characteristics and morphology of corn starch/soy protein concentrate composites during heating Original Research Article
Author/Authors :
Jeng-Yune Li، نويسنده , , An-I Yeh، نويسنده , , Kang-Lin Fan، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2007
Abstract :
Visible light photoluminescence (PL) peaking at around λ = 460 nm is observed from cereals, such as rice, wheat, barley, millet, flour, corn starch, peanut, under illumination of ultra-violet light at λ = 365 nm. Peak intensity of PL varies with variety a
Keywords :
DSC , Rheological property , Corn starch , Microstructure , Soy protein concentrate
Journal title :
Journal of Food Engineering
Journal title :
Journal of Food Engineering
