Rheological Study and Fractal Analysis of Flaxseed Gum-Whey Protein Isolate Gels

  title={Rheological Study and Fractal Analysis of Flaxseed Gum-Whey Protein Isolate Gels},
  author={Yong Wang and Xuqi Lin and Li-jun Wang and Dong Li},
The Rheological properties and fractal dimensions of flaxseed gum-whey protein isolate (WPI) gels were analyzed in flaxseed gum concentration range of 1%2% in this study. The Rheological properties of the mixture were significantly influenced by the flaxseed gum concentration. The gel strength increased with the increase of gum concentration. Two models were used in this study, and the calculated fractal dimension of the flaxseed gumWPI mixture gels were 2.10-2.44 or 2.12-2.63, based on the… CONTINUE READING


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