Optimization of mixing parameters on techno-functional properties of fenugreek gum-soy protein isolate dispersion
Fenugreek (Trigonella foenum-graecum L.) gum (FG) has been identified as a hydrocolloid, with promising emulsifying and stabilizing properties. In an emulsion-based food system, these properties dramatically increased when FG was mixed with soy protein isolate (SPI). Nevertheless, it is highly depen...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Penerbit Universiti Kebangsaan Malaysia
2022
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| Online Access: | http://journalarticle.ukm.my/21688/1/ML%201.pdf http://journalarticle.ukm.my/21688/ https://jms.mabjournal.com/index.php/mab/index |
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| Institution: | Universiti Kebangsaan Malaysia |
| Language: | English |