The effect of pH and calcium ion on rheological behaviour of β-lactoglobulin-basil seed gum mixed gels

International Journal of Food Science and Technology

Volumn 48, Issue 9, 2013, Pages 1924-1931

  Rafe, Ali ^a   Razavi, Seyed M A ^b  

^a RESEARCH INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY RIFST   (Iran)

^b FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

Author keywords

Gel; Rheology; Seed gum; Whey protein

Indexed keywords

GEL FORMATION; GELLING POINTS; LACTOGLOBULIN; MIXED SYSTEMS; PH-DEPENDENT; RHEOLOGICAL BEHAVIOUR; SEED GUM; WHEY PROTEINS;

CALCIUM; GELATION; GELS; RHEOLOGY;

PH EFFECTS;

OCIMUM;

EID: 84881613555     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12172     Document Type: Article

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