Effects of biopolymer ratio and heat treatment on the complex formation between whey protein isolate and soluble fraction of Persian gum

Journal of Dispersion Science and Technology

Volumn 38, Issue 9, 2017, Pages 1234-1241

  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

Electrical equivalence pH; Persian gum; protein polysaccharide complex; WPI

Indexed keywords

BIOMOLECULES; BIOPOLYMERS; LIGHT SCATTERING; MIXTURES; TURBIDITY;

DYNAMIC LIGHT SCATTERING TECHNIQUE; FUNCTIONAL PROPERTIES; INSOLUBLE COMPLEXES; MICROSCOPIC OBSERVATIONS; NATURAL INGREDIENTS; PERSIANS; TECHNOLOGICAL APPLICATIONS; WHEY PROTEIN ISOLATE;

PROTEINS;

EID: 85012965434     PISSN: 01932691     EISSN: 15322351     Source Type: Journal    
DOI: 10.1080/01932691.2016.1230064     Document Type: Article

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