Synergistic interactions of locust bean gum with whey proteins: Effect on physicochemical and microstructural properties of whey protein-based films

Food Hydrocolloids

Volumn 54, Issue , 2016, Pages 179-188

  Silva, K S ^a,b   Mauro, M A ^b   Goncalves M P ^a   Rocha, C M R ^a  

^a UNIVERSITY OF PORTO   (Portugal)

^b SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

Author keywords

Biopolymer interactions; Edible films; Film properties; Locust bean gum; Whey protein isolate

Indexed keywords

CARBON DIOXIDE; CARBON FILMS; OPTICAL PROPERTIES; PROTEINS;

BIOPOLYMER INTERACTION; EDIBLE FILMS; FILMS PROPERTIES; FUNCTIONAL PROPERTIES; LOCUST BEAN GUM; MICRO-STRUCTURAL PROPERTIES; PHYSICOCHEMICAL PROPERTY; SYNERGISTIC INTERACTION; WHEY PROTEIN ISOLATE; WHEY PROTEINS;

HEAT TREATMENT;

EID: 84944789754     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.09.028     Document Type: Article

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