Improved gelling properties of whey protein isolate by addition of xanthan gum
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference48 articles.
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3. Thermal gelation in relation to binding of bovine serum albumin-polysaccharide systems;Cai;Journal of Food Science,1997
4. Influence of NaCl on optical properties, large-strain rheology and water holding capacity of heat-induced whey protein isolate gels;Chantrapornchai;Food Hydrocolloids,2002
5. Complex coacervation of proteins and anionic polysaccharides;de Kruif;Current Opinion in Colloid and Interface Science,2004
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