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Phase behavior and rheological properties of basil seed gum/whey protein isolate mixed dispersions and gels
Many food formulations comprise proteins and polysaccharides simultaneously, contributing in the functional properties in food systems. In this study, the effects of basil seed gum (BSG) addition to whey protein isolate (WPI) dispersions were investigated through phase behavior, steady shear flow, a...
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| Publicado no: | Food Sci Nutr |
|---|---|
| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
John Wiley and Sons Inc.
2021
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8020940/ https://ncbi.nlm.nih.gov/pubmed/33841807 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.2148 |
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