Phase behavior and rheological properties of basil seed gum/whey protein isolate mixed dispersions and gels

Many food formulations comprise proteins and polysaccharides simultaneously, contributing in the functional properties in food systems. In this study, the effects of basil seed gum (BSG) addition to whey protein isolate (WPI) dispersions were investigated through phase behavior, steady shear flow, a...

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Detalles Bibliográficos
Autores principales: Sarabi‐Aghdam, Vahideh, Hosseini‐Parvar, Seyed H., Motamedzadegan, Ali, Razi, Saeed Mirarab
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8020940/
https://www.ncbi.nlm.nih.gov/pubmed/33841807
http://dx.doi.org/10.1002/fsn3.2148

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8020940/
https://www.ncbi.nlm.nih.gov/pubmed/33841807
http://dx.doi.org/10.1002/fsn3.2148

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