Interpolymeric complexing between egg white proteins and xanthan gum: Effect of salt and protein/polysaccharide ratio

Food Hydrocolloids

Volumn 66, Issue , 2017, Pages 268-275

  Souza, Clitor J F ^a   Garcia Rojas, Edwin E ^a,b  

^a FEDERAL RURAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^b FLUMINENSE FEDERAL UNIVERSITY   (Brazil)

Author keywords

Electrostatic interactions; Interpolymeric complex; Lysozyme; Ovalbumin; Rheology

Indexed keywords

COULOMB INTERACTIONS; IONIC STRENGTH; XANTHAN GUM;

CRITICAL STRUCTURES; EGG WHITE PROTEINS; INSOLUBLE COMPLEXES; INTERPOLYMERIC COMPLEX; LOSS TANGENT; OVALBUMINS; PHYSICOCHEMICAL PROPERTY; RHEOLOGICAL PROPERTY; STRONG GELS; XANTHAN GUM EFFECT;

ENZYMES;

EID: 85007284724     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.11.032     Document Type: Article

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