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Ionic strength and hydrogen bonding effects on whey protein isolate–flaxseed gum coacervate rheology

Whey protein isolate (WPI) was mixed with anionic flaxseed (Linum usitatissimum L.) gum (FG), and phase transition during coacervate formation was monitored. Effects of ionic strength and hydrogen bonding on coacervation of WPI‐FG system and corresponding rheological properties were investigated. Du...

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Detalles Bibliográficos
Autores principales: Liu, Jun, Shim, Youn Young, Reaney, Martin J. T.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7174241/
https://www.ncbi.nlm.nih.gov/pubmed/32328277
http://dx.doi.org/10.1002/fsn3.1504