Structure–Function Effect of Heat Treatment on the Interfacial and Foaming Properties of Mixed Whey Protein Isolate/Persian Gum (<i>Amygdalus scoparia</i> Spach) Solutions
This study aimed to elucidate the impact of Persian Gum (PG; <i>Amygdalus scoparia</i> Spach) on the heat-induced aggregation and interfacial behavior of whey protein isolate (WPI). To achieve this, pure WPI and mixed WPI-PG systems were subjected to thermal treatments between 25 and 85 °C, and thei...
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| Autors principals: | , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2025-12-01
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| Col·lecció: | Colloids and Interfaces |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2504-5377/10/1/2 |
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