Untersuchungen zur Beeinflussung der Scherfestigkeit von Weizenprotein‐Casein‐Fasern

Texture studies on edible protein fibres produced by a wet spinning technique. I. Fibres produced from casein and carrageenan

“…Variation of these latter parameters may require chemical modification of either the spinning solution or the protein fibre. Such modification may additionally affect tow shear force (Schmandke et al, 1976a) and fibre breaking strength.…”

“…Textural investigations of textured protein products have previously been reported (Stanley, Cumming & de Man, 1972a;Young & Lawrie, 1975;Maurice, Burgess & Stanley, 1976;Schmandke et al, 1976a;Swingler & Lawrie, 1977). With the exception of Stanley et al (1 972a) none reported the measurement of more than one textural property of the fibres under examination (shear force) and only Swingler & Lawrie (1 977) monitored changes in any such property with alterations in the conditions of fibre production.…”