Improving the structure and properties of whey protein emulsion gel using soluble interactions with xanthan and basil seed gum

Applying hydrocolloids in the structure of protein emulsion gel can improve its properties. Interaction of whey protein concentrate (WPC) (5%) with xanthan gum (XG) and basil seed gum (BSG) at different concentrations (0.2%, 0.4%, and 0.6%) was investigated to improve mechanical and structural prope...

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Detalles Bibliográficos
Autores principales: Sarraf, Mozhdeh, Naji‐Tabasi, Sara, Beig‐Babaei, Adel, Moros, José E., Sánchez, M. Carmen, Franco, José M., Tenorio‐Alfonso, Adrián
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2023
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10630812/
https://www.ncbi.nlm.nih.gov/pubmed/37970390
http://dx.doi.org/10.1002/fsn3.3598

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10630812/
https://www.ncbi.nlm.nih.gov/pubmed/37970390
http://dx.doi.org/10.1002/fsn3.3598

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