Phase behavior and rheological properties of basil seed gum/whey protein isolate mixed dispersions and gels
Author:
Affiliation:
1. Department of Food Science and Technology Sari Agricultural Sciences and Natural Resources University Sari Iran
2. Fonterra Research & Development Centre Palmerston North New Zealand
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2148
Reference57 articles.
1. Effect of gamma irradiation on rheological properties of polysaccharides exuded by A. fluccosus and A. gossypinus
2. Basil seed gum as a novel stabilizer for structure formation and reduction of ice recrystallization in ice cream
3. Rheology, texture and microstructure of whey proteins/low methoxyl pectins mixed gels with added calcium
4. Improved gelling properties of whey protein isolate by addition of xanthan gum
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