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Rheological Behavior of Schizophyllan in Fermentation System
Fermentation System Rheological Behavior
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2016/6/1
Schizophyllan is a neutral extracellular polysaccharide produced by the fungus Schizophyllum commune, consisting of a 1,3-β-D-linked backbone of glucose residues with 1,6-β-D-glucosyl side groups. The...
Rheological Behavior of Mung Bean Starch Dough
mung bean starch dough shear-thinning Cross equation
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2009/5/20
The rheological properties of starch dough are important for the production of mung bean starch noodles. In this paper, the rheological behavior of mung bean starch dough (MBSD) was measured at differ...
Rheological Behavior of Casein Micelles and Reconstituted Skim Milk Gels: The Effect of Temperature on Gelation Induced by Rennet
casein micelle skim milk gelation
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2010/11/22
The temperature dependence of the gelation process for various rennet-casein micelle systems was investigated by analysis of gelation curves obtained from viscoelastic measurements under the condition...