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Viscoelastic doughs of zein and starch were prepared at 40 °C, above the glass transition temperature of zein. The effects of hydrocolloid supplementation with hydroxypropyl methylcellulose (HPMC) or oat bran with a high content of β-glucan (28%) were investigated by dynamic measurements in shear, confocal laser scanning microscopy (CLSM) and Hyperbolic Contraction Flow. Zein-starch dough without...
The effects of pH and electrolytes (NaCl and CaCl 2 ) on the viscosity, dynamic modulus (storage modulus G′ and loss modulus G″) and thixotropy of aqueous solution of new exopolysaccharide (SM-A87 EPS) secreted by a deep-sea mesophilic bacterium Wangia profunda SM-A87 were investigated. It was found that at pH 3–12 and the electrolyte concentration of 0.1–80 g/L, the SM-A87 EPS solution showed...
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