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Rheological properties of soybean protein gels containing various volume fractions oil droplets have been studied at small and large deformations. Dynamic viscoelastic properties of soybean protein isolate gels were determined as a function of the volume fraction of oil droplets stabilised by the same protein, both in absence and presence of 0.2M sodium chloride (NaCl). The storage and loss moduli...
The rheological properties of short doughs of various composition were determined in dynamic shear experiments at small deformation. Regardless of composition, the linear region was very limited; beyond it significant structure breakdown occurred. Furthermore, an increase in storage modulus was invariably observed in time-sweep experiments. In addition to oscillatory experiments, conductimetry was...
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