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- 2020
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- Gdańsk University of Technology
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Search results for: functional food

Determination of viscosity changes of protein hydrolyzate solutions depending on shear rate
Open Research Data
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- R. Tylingo
- S. Mania
Rheological characteristics of connective tissue protein solutions were made on the basis of viscosity measurement using a Brookfield viscometer using LV SC4 - 27 spindles and shear rate of 85 s-1 (Fig. 1). Solutions of protein hydrolysates with a concentration of 2% in 0.5M acetic acid were prepared.

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