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...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-01-01
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| Series: | Heliyon |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844024001713 |