Phase behavior and rheological properties of basil seed gum/whey protein isolate mixed dispersions and gels

Phase behavior and rheological properties of basil seed gum/whey protein isolate mixed dispersions and gels

Abstract Many food formulations comprise proteins and polysaccharides simultaneously, contributing in the functional properties in food systems. In this study, the effects of basil seed gum (BSG) addition to whey protein isolate (WPI) dispersions were investigated through phase behavior, steady shea...

Full description

Bibliographic Details
Main Authors: Vahideh Sarabi‐Aghdam, Seyed H. Hosseini‐Parvar, Ali Motamedzadegan, Saeed Mirarab Razi
Format: Article
Language:English
Published: Wiley 2021-04-01
Series:Food Science & Nutrition
Subjects:
biopolymers
dispersion and gel
phase behavior and rheology
Online Access:https://doi.org/10.1002/fsn3.2148

Internet

https://doi.org/10.1002/fsn3.2148

Similar Items