Influence of pH and ionic strength on the physical and rheological properties and stability of whey protein stabilized o/w emulsions containing xanthan gum
© 2018 Elsevier Ltd The influence of pH (3–7) and ionic strength (0–250 mM NaCl) on the physical and rheological properties and stability of soybean oil-in-water emulsions containing whey protein isolate (WPI) as an emulsifier and anionic polysaccharide (xanthan gum, XG) as a stabilizer was studied....
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Main Authors: | , , , , |
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Format: | Article |
Published: |
2020
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Online Access: | https://repository.li.mahidol.ac.th/handle/123456789/49816 |
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Institution: | Mahidol University |