Whey protein isolate-Persian gum interaction at neutral pH

Food Hydrocolloids

Volumn 59, Issue , 2016, Pages 45-49

  Khalesi, Hoda ^a   Emadzadeh, Bahareh ^a   Kadkhodaee, Rassoul ^a   Fang, Yapeng ^b  

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

^b HUBEI UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Interaction; Persian gum; Whey protein isolate

Indexed keywords

AROMATIC COMPOUNDS;

COSMETIC INDUSTRY; FOOD INDUSTRIES; INTERACTION; NEUTRAL PH; NEUTRAL SYSTEMS; PERSIAN GUM; PERSIANS; PHARMACEUTICAL INDUSTRY; SOLUBLE FRACTION; WHEY PROTEIN ISOLATE;

PROTEINS;

EID: 84969213992     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.10.017     Document Type: Article

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