Rheological and equilibrium properties of milk proteins and tara gum mixtures-Reference-Cited by-同舟云学术

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Rheological and equilibrium properties of milk proteins and tara gum mixtures

Published:2020-12-13 Issue:6 Volume:56 Page:2820-2831
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Huamaní‐Meléndez Víctor J.¹^ORCID,Barragán‐Condori Melquiades²^ORCID,Mauro Maria Aparecida¹^ORCID,Darros‐Barbosa Roger¹^ORCID

Affiliation:

1. Department of Food Engineering and Technology Institute of Biosciences, Humanities and Exact Sciences São Paulo State University – UNESP Campus of São José do Rio Preto, R. Cristóvão Colombo, 2265 ‐ Jardim Nazareth São José do Rio Preto SP15054‐000Brazil

2. Department of Basic Sciences National Intercultural University of Quillabamba – UNIQ El Arenal S/N Quillabamba Cusco08741Peru

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Fundação de Amparo à Pesquisa do Estado de São Paulo

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14918

Reference56 articles.

1. Succinylation of milk proteins: Influence on micronutrient binding and functional indices

2. Polysaccharides in Food Emulsions

3. Electrostatic interaction between proteins and polysaccharides: Physicochemical aspects and applications in emulsion stabilization

4. Whey protein concentrate (WPC) production: Environmental impact assessment

5. Rheology, texture and microstructure of whey proteins/low methoxyl pectins mixed gels with added calcium

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