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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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Hlavní autoři: Elham Ommat Mohammadi, Samira Yeganehzad, Regine von Klitzing, Reinhard Miller, Emanuel Schneck
Médium: Artigo
Jazyk:Inglês
Vydáno: MDPI AG 2025-12-01
Edice:Colloids and Interfaces
Témata:
whey protein isolate
Persian Gum
heat treatment
aggregation
interfacial rheology
foam stability
On-line přístup:https://www.mdpi.com/2504-5377/10/1/2
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