Improving the structure and properties of whey protein emulsion gel using soluble interactions with xanthan and basil seed gum

Improving the structure and properties of whey protein emulsion gel using soluble interactions with xanthan and basil seed gum

Abstract Applying hydrocolloids in the structure of protein emulsion gel can improve its properties. Interaction of whey protein concentrate (WPC) (5%) with xanthan gum (XG) and basil seed gum (BSG) at different concentrations (0.2%, 0.4%, and 0.6%) was investigated to improve mechanical and structu...

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Bibliographic Details
Main Authors: Mozhdeh Sarraf, Sara Naji‐Tabasi, Adel Beig‐Babaei, José E. Moros, M. Carmen Sánchez, José M. Franco, Adrián Tenorio‐Alfonso
Format: Article
Language:English
Published: Wiley 2023-11-01
Series:Food Science & Nutrition
Subjects:
emulsion gel
Ocimum basilicum L.
soluble interaction
whey protein concentrate
Online Access:https://doi.org/10.1002/fsn3.3598

Internet

https://doi.org/10.1002/fsn3.3598

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