Impact of unripe banana flour on water states, rheological behaviour and structural properties of myofibrillar protein composite gel

Autor:	Sarfaraz Ahmed Brohi, Jailson Pereira, Wangang Zhang, Sathuvan Malairaj, Evans Frimpong Boateng
Rok vydání:	2020
Předmět:	0106 biological sciences Materials science Composite number 04 agricultural and veterinary sciences Microstructure 040401 food science 01 natural sciences 0404 agricultural biotechnology Rheology 010608 biotechnology Particle Water holding capacity Texture (crystalline) Composite material Myofibril Food Science
Zdroj:	LWT. 125:109276
ISSN:	0023-6438
Popis:	Unripe banana flour with particle sizes of 75, 100 and 150 μm (T75, T100, and T150) was incorporated into myofibrillar protein to investigate their effects on water states, rheology, texture properties and microstructure. T75 and T100 had significantly higher water holding capacity and generated harder composite gel compared with control and T150 (P
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::152752b294fafc13e912982b88de177c https://doi.org/10.1016/j.lwt.2020.109276 Zobrazit plný text záznamu Full Text from ScienceDirect