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Main content area

Improved gelling properties of whey protein isolate by addition of xanthan gum

Author:
Bertrand, M.E., Turgeon, S.L.
Source:
Food hydrocolloids 2007 v.21 no.2 pp. 159-166
ISSN:
0268-005X
Subject:
whey protein, protein isolates, pH, xanthan gum, sodium chloride, gels, synergism, modulus of elasticity, gelling properties, microstructure, strength (mechanics), denaturation, heat treatment, additives
Agid:
2901237