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Ionic strength and hydrogen bonding effects on whey protein isolate–flaxseed gum coacervate rheology
Whey protein isolate (WPI) was mixed with anionic flaxseed (Linum usitatissimum L.) gum (FG), and phase transition during coacervate formation was monitored. Effects of ionic strength and hydrogen bonding on coacervation of WPI‐FG system and corresponding rheological properties were investigated. Du...
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| 發表在: | Food Sci Nutr |
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| Main Authors: | , , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
John Wiley and Sons Inc.
2020
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| 主題: | |
| 在線閱讀: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7174241/ https://ncbi.nlm.nih.gov/pubmed/32328277 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1504 |
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