TY - JOUR AU - Villanueva Barrero, Marina AU - Ronda Balbás, María Felicidad AU - Moschakis, Thomas AU - Lazaridou, Athina AU - Biliaderis, Costas G. PY - 2018 SN - 0268-005X UR - http://uvadoc.uva.es/handle/10324/28960 AB - The impact of acidification and non-gluten protein fortification (egg-albumin and soy-protein isolate) on thermal transitions of rice, potato and tapioca starches as well as the viscoelastic properties of their gels prepared at two casting... LA - eng PB - Elsevier KW - Acidification KW - Confocal scanning laser microscopy KW - Non-gluten proteins KW - Rheological properties of starch gels KW - Starch KW - Thermal properties TI - Impact of acidification and protein fortification on thermal properties of rice, potato and tapioca starches and rheological behaviour of their gels DO - https://doi.org/10.1016/j.foodhyd.2017.12.022 ER -