Mechanism of soluble complex formation of milk proteins with native gums (tragacanth and Persian gum)

Food Hydrocolloids

Volumn 59, Issue , 2016, Pages 35-44

  Azarikia, Fatemeh ^a   Abbasi, Soleiman ^a  

^a TARBIAT MODARES UNIVERSITY   (Iran)

Author keywords

Gum tragacanth; Persian gum; Protein polysaccharide complex; Rheology

Indexed keywords

LEAD COMPOUNDS; POLYSACCHARIDES; SHEAR THINNING; SODIUM;

FLOW BEHAVIOURS; GUM TRAGACANTHS; MILK PROTEIN; PERSIAN GUM; PERSIANS; PRECIPITATION FORMATION; PROTEIN-POLYSACCHARIDE COMPLEX; SODIUM CASEINATE; SOLUBLE COMPLEXES; SOLUBLE FRACTION;

PROTEINS;

EID: 84969190293     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.10.018     Document Type: Article

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