Investigation of functional, textural, and thermal properties of soluble complex of whey protein–xanthan gum hydrogel
Author:
Affiliation:
1. Department of Food Science and Technology Sabzevar Branch, Islamic Azad University Sabzevar Iran
2. Department of Food Nanotechnology Research Institute of Food Science and Technology (RIFST) Mashhad Iran
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13751
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1. Hydrogel: Preparation, characterization, and applications: A review
2. Functional, rheological, microstructural and antioxidant properties of quinoa flour in dispersions as influenced by particle size
3. Synthesis, characterization and in vitro release behavior of carboxymethyl xanthan
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