Phase separation of a milk protein and guar gum: The effect of guar gum molecular weight and oil addition on the phase diagram
Skimmed milk powder (SMP), and low and high molecular weight guar gum (GG), were used to establish phase diagrams at 5 °C and pH 6.5 to better understand the phase behaviours of the milk protein/guar gum systems. As expected, the compatibility of SMP-GG system was found to increase with decrease in...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-12-01
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| Series: | Food Hydrocolloids for Health |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2667025921000406 |