Jump to Main Content
- Stone, Andrea K., et al. Show all 4 Authors
- Food research international 2016 v.89 pp. 408-414
- canola; confocal laser scanning microscopy; denaturation; differential scanning calorimetry; food industry; fractal dimensions; gel strength; gelatinization temperature; gelation; gels; image analysis; ingredients; pH; protein isolates; protein-protein interactions; rheology; sodium chloride; temperature profiles; urea
- ... The nature of interactions involved during the gelation of a canola protein isolate was investigated using rheology and fractal imaging at neutral pH as a function of protein concentration (5.0–9.0% w/w). The onset of denaturation and the denaturation temperature by differential scanning calorimetry for canola protein isolate (CPI; 98.2% protein) was 78.6°C and 87.1°C, respectively. Rheological te ...