Raw data for our publication "Non-Invasive Rheo-MRI Study of Egg Yolk-Stabilized Emulsions: Yield Stress Decay and Protein Release", including MRI (Paravision) and D-T2 maps (Topspin) datasets, rheol
Particle size distribution and zeta potential data of pea protein (PPI) and its microgels obtained by (I) heat treatment (HTM), heat treatment and acidification (GLM), and heat treatment and enzymatic
N-ethylmaleimide (NEM) was used to verify that no new disulfide crosslinks were formed during the fascinating rheology of the alkali cold-gelation of whey proteins, which show Sol-Gel-Sol transitions
This research study analysed the rheological properties of potato amylose and potato amylopectin in binary solutions of the following water and dimethyl sulfoxide concentrations: 90% DMSO (1), 80% DMS
