The effect of high hydrostatic pressure on the structure of whey proteins-guar gum mixture

The effect of high hydrostatic pressure on the structure of whey proteins-guar gum mixture

The effect of high hydrostatic pressure (HHP) on the structural properties of whey protein concentrate (WPC) and guar gum mixture has been investigated at pH 5. WPC (6 % w/v) and guar gum (0.25 % w/v) mixture was freeze dried after adjusting pH and treated at different pressure levels (0–600 MPa) fo...

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Bibliographic Details
Main Authors: Saeed Mirarab Razi, Mohebbat Mohebbi, Seyyed Mahdi Mirzababaee, Mohammad Ali Hesarinejad, Mohammad Khalilian Movahed
Format: Article
Language:English
Published: Elsevier 2024-01-01
Series:Heliyon
Subjects:
Hydrocolloid
High hydrostatic pressure
Protein-polysaccharide
Particle size
Online Access:http://www.sciencedirect.com/science/article/pii/S2405844024001713

Internet

http://www.sciencedirect.com/science/article/pii/S2405844024001713

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