Interactions of WPI and xanthan in microstructure and rheological properties of gels and emulsions

International Journal of Food Engineering

Volumn 3, Issue 4, 2007, Pages

  Nayebzadeh, Kooshan ^a   Zadeh Mousavi S, M A Ebrahim ^a  

^a UNIVERSITY OF TEHRAN   (Iran)

Author keywords

CLSM; Rheology; WPI gel; Xanthan

Indexed keywords

CONCENTRATION (PROCESS); EMULSIONS; GELS; MICROSTRUCTURE; PH EFFECTS; PROTEINS; RHEOLOGY;

DEPLETION FLOCCULATION; XANTHAN GUM;

CARBOHYDRATES;

EID: 34548793045     PISSN: 15563758     EISSN: None     Source Type: Journal    
DOI: 10.2202/1556-3758.1104     Document Type: Article

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