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Effect of Xanthan Gum on the Rheological Behavior and Microstructure of Sodium Caseinate Acid Gels

The aim of this work was to study the effect of xanthan gum (XG) on the gelation process of bovine sodium caseinate (NaCAS) induced by acidification with glucono-δ-lactone (GDL) and on the mixed acid gel microstructure. Before GDL addition, segregative phase separation was observed in all the NaCAS-...

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Detalles Bibliográficos
Autores principales:	Hidalgo, María E., Armendariz, Mirta, Wagner, Jorge R., Risso, Patricia H.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2016
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6318694/ https://www.ncbi.nlm.nih.gov/pubmed/30674154 http://dx.doi.org/10.3390/gels2030023

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