Effects of Soy Protein on Physical and Rheological Properties of Wheat Starch

2007 ◽  
Vol 59 (12) ◽  
pp. 614-623 ◽  
Author(s):  
Pablo D. Ribotta ◽  
Andrés Colombo ◽  
Alberto E. León ◽  
M. Cristina Añón
Keyword(s):  
Rheological Properties ◽  
Soy Protein ◽  
Wheat Starch

scholarly journals Rheological properties of soy protein isolate solution for fibers and films

2017 ◽  
Vol 64 ◽  
pp. 149-156 ◽  
Author(s):  
Pengchao Liu ◽  
Helan Xu ◽  
Yi Zhao ◽  
Yiqi Yang
Keyword(s):  
Rheological Properties ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate

Rheological Properties of Mixed Gels using Waxy and Non-waxy Wheat Starch

2002 ◽  
Vol 54 (9) ◽  
pp. 410-414 ◽  
Author(s):  
Tomoko Sasaki ◽  
Takeshi Yasui ◽  
Junko Matsuki ◽  
Takaaki Satake
Keyword(s):  
Rheological Properties ◽  
Wheat Starch ◽  
Waxy Wheat

Influence of sage seed gum on some physicochemical and rheological properties of wheat starch

2017 ◽  
Vol 69 (11-12) ◽  
pp. 1600356 ◽  
Author(s):  
Ali Reza Yousefi ◽  
Younes Zahedi ◽  
Seyed M. A. Razavi ◽  
Naser Ghasemian
Keyword(s):  
Rheological Properties ◽  
Wheat Starch ◽  
Seed Gum

Encapsulated sour cherry pomace extract: Effect on the colour and rheology of cookie dough

2018 ◽  
Vol 25 (2) ◽  
pp. 130-140 ◽  
Author(s):  
Jovana Petrović ◽  
Biljana Pajin ◽  
Ivana Lončarević ◽  
Vesna Tumbas Šaponjac ◽  
Ivana Nikolić ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Soy Protein ◽  
Loss Modulus ◽  
Control Sample ◽  
Sour Cherry ◽  
Soy Proteins ◽  
Blue Colour ◽  
B Values ◽  
Cherry Pomace

In this study, the effect of encapsulated sour cherry pomace extract on the physical characteristics of the cookie dough (colour, textural and rheological properties) was investigated. Sour cherry pomace extract encapsulated in whey (WE) and soy proteins (SE) was incorporated in cookie dough, replacing 10% (WE10 and SE10) and 15% (WE15 and SE15) of wheat flour. The dough samples containing encapsulates had the grey-blue colour ( b* values significantly decreased compared to control sample). Due to the presence of anthocyanins, a* values of the dough colour increased significantly with the addition of encapsulates. The addition of soy protein encapsulate increased hardness, resistance to extension and viscosity of cookie dough and decreased deformation compliance ( J), while the addition of whey encapsulate caused dough softness, higher deformation compliance and lower values of viscosity compared to control sample. Values of storage and loss modulus, G′ and G″, significantly decreased when wheat flour was replaced with WE and increased when the flour was replaced with soy protein encapsulate. The addition of soy protein encapsulate resulted in higher cookie hardness.

Effects of removal of non-network protein on the rheological properties of heat-induced soy protein gels

LWT ◽  
2018 ◽  
Vol 95 ◽  
pp. 193-199 ◽  
Author(s):  
Chao Wu ◽  
Willard Burton Navicha ◽  
Yufei Hua ◽  
Yeming Chen ◽  
Xiangzhen Kong ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Soy Protein ◽  
Protein Gels
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