Influence of calcium chloride and pH on soluble complex of whey protein‐basil seed gum and xanthan gum
Author:
Affiliation:
1. Department of Food Chemistry Research Institute of Food Science and Technology Mashhad Iran
2. Department of Food Nanotechnology Research Institute of Food Science and Technology Mashhad Iran
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2624
Reference64 articles.
1. The chemical composition and some physical properties of a water-soluble gum from Prosopis africana seeds
2. Avlani D. Ash D. Majee S. B.&Biswas G. R.Sweet Basil Seed Mucilage as a Gelling agent in Nasal Drug Delivery (2019). International Journal of PharmTech Research 12(3) 42–49.http://dx.doi.org/10.20902/IJPTR.2019.120305
3. Characterization of a chitosan sample extracted from Brazilian shrimps and its application to obtain insoluble complexes with a commercial whey protein isolate
4. Formation and characterization of amphiphilic conjugates of whey protein isolate (WPI)/xanthan to improve surface activity
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