Optimization of mixing parameters on techno-functional properties of fenugreek gum-soy protein isolate dispersion

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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Bibliographic Details
Main Authors: Ibrahim, Nor Hayati, Huzaini, Aina Nabihah, Mohd Isa, Nor Suaidah, Abdul Hadi, Nabilah, Mustapha, Nor Afizah
Format: Article
Published: Persatuan Biologi Gunaan Malaysia,Malaysian Society of Applied Biology 2022
Online Access:http://psasir.upm.edu.my/id/eprint/102404/
https://jms.mabjournal.com/index.php/mab/article/view/2389
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Institution: Universiti Putra Malaysia

Internet

http://psasir.upm.edu.my/id/eprint/102404/
https://jms.mabjournal.com/index.php/mab/article/view/2389

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