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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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| Publicado no: | Food Sci Nutr |
|---|---|
| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
John Wiley and Sons Inc.
2020
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| Assuntos: | |
| Acesso em linha: | 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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