Formation and characterization of amphiphilic conjugates of whey protein isolate (WPI)/xanthan to improve surface activity

Author:

Benichou Axel,Aserin Abraham,Lutz Rachel,Garti Nissim

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference45 articles.

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3. Multiple emulsions stabilized by new molecular–recognition hybrids of natural polymers;Benichou;Polymers for Advanced Technologies,2002

4. The effects of xanthan conformation and sucrose concentration on the rheological properties of acidified sodium caseinate–xanthan gels;Braga;Food Hydrocolloids,2004

5. Influence of xanthan gum on physical characteristics of heat denaturated whey protein solutions and gels;Bryant;Food Hydrocolloids,2000

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