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Effect of Xanthan Gum on the Rheological Behavior and Microstructure of Sodium Caseinate Acid Gels
The aim of this work was to study the effect of xanthan gum (XG) on the gelation process of bovine sodium caseinate (NaCAS) induced by acidification with glucono-δ-lactone (GDL) and on the mixed acid gel microstructure. Before GDL addition, segregative phase separation was observed in all the NaCAS-...
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| Udgivet i: | Gels |
|---|---|
| Main Authors: | , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
MDPI
2016
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6318694/ https://ncbi.nlm.nih.gov/pubmed/30674154 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/gels2030023 |
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