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
Pages
8
From page
1240
To page
1247
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
Serial Year
2007
Journal title
Journal of Food Engineering
Record number
1166993
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