Abstract
AbstractThe shear modulus of Vicia faba protein gels formed by thermal denaturation can be lowered by increasing the pH value and the sunflower oil concentration, it can be increased by increasing concentrations of NaCl, CaCl2, AlCl3, glucose, sucrose, and starch. These changes of the shear modulus are connected with a shift of the ratio of the plastic component of the gels to an elastic one.
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