טוען...
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...
שמור ב:
| הוצא לאור ב: | Food Sci Nutr |
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| Main Authors: | , , |
| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
John Wiley and Sons Inc.
2020
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| נושאים: | |
| גישה מקוונת: | 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 |
| תגים: |
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