Cargando…
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...
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 |
Ejemplares similares
-
Flaxseed Gum Solution Functional Properties
por: Hu, Yingxue, et al.
Publicado: (2020) -
Characterization of coacervation behavior between whey protein isolate and gum Arabic: Effects of heat treatment
por: Wan, Xiaoshan, et al.
Publicado: (2023) -
Effects of Ultrasound-Assisted Extraction on Structure and Rheological Properties of Flaxseed Gum
por: Ren, Xuejiao, et al.
Publicado: (2023) -
Role of Flaxseed Gum and Whey Protein Microparticles in Formulating Low-Fat Model Mayonnaises
por: Yang, Keying, et al.
Publicado: (2022) -
Effect of Flaxseed Gum on the Textural, Rheological, and Tribological Properties of Acid-Induced Soy Protein Isolate Gels
por: Chen, Cunshe, et al.
Publicado: (2023)