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Shubham Patole

ORCID: 0000-0003-0783-5820
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About
Contact & Profiles
A5050486641
Research Areas
  • Proteins in Food Systems
  • Polysaccharides Composition and Applications
  • Food composition and properties

Massey University
 2021-2022

 Effect of NaCl and CaCl2 concentration on the rheological and structural characteristics of thermally-induced quinoa protein gels
OPENALEX - Publications 
Zhi Yang Liliana de Campo Elliot P. Gilbert Robert Knott Lirong Cheng and 5 more Ben Storer Xiaoling Lin Lan Luo Shubham Patole Yacine Hémar

10.1016/j.foodhyd.2021.107350 article EN Food Hydrocolloids 2021-11-10
 Impact of incorporations of various polysaccharides on rheological and microstructural characteristics of heat-induced quinoa protein isolate gels
OPENALEX - Publications 
Shubham Patole Lirong Cheng Zhi Yang

Abstract This study aimed to investigate the properties of heat-induced gels (85 °C for 30 min) quinoa protein isolate (QPI) in presence and absence various polysaccharides including guar gum (GG), locust bean (LBG), xanthan (XG) at pH 7. For this purpose, samples with three concentrations (0.05, 0.1, 0.2 wt%) a fixed QPI concentration (10 ionic strength (50 mM NaCl) were studied terms their gelation behaviour, small large deformation rheological properties, water holding capabilities,...

10.1007/s11483-022-09720-3 article EN cc-by Food Biophysics 2022-02-22
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