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Influence of calcium chloride and pH on soluble complex of whey protein‐basil seed gum and xanthan gum
Interaction between biopolymers generates different rheological behaviors, which can be effective on the structure of food products. One way to control the polysaccharide–protein interaction is the variation of acidic and ionic strength. In this research, the different amounts of pHs (3–7) and calci...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8645777/ https://www.ncbi.nlm.nih.gov/pubmed/34925802 http://dx.doi.org/10.1002/fsn3.2624 |