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Interactions between soy protein isolate and xanthan in heat-induced gels: The effect of salt addition

Author:
Braga, A.L.M., Azevedo, A., Marques, M.J., Menossi, M., Cunha, R.L.
Source:
Food hydrocolloids 2006 v.20 no.8 pp. 1178-1189
ISSN:
0268-005X
Subject:
soy protein, protein isolates, xanthan gum, chemical interactions, heat treatment, gels, sodium chloride, food processing quality, salt content, potassium chloride
Agid:
2901201