Rheological and structural properties of oleogel base on soluble complex of egg white protein and xanthan gum.

Jaberi, Reza; Pedram Nia, Ahmad; Naji-Tabasi, Sara; Elhamirad, Amir Hossein; Shafafi Zenoozian, Masoud

Jaberi, Reza; Pedram Nia, Ahmad; Naji-Tabasi, Sara; Elhamirad, Amir Hossein; Shafafi Zenoozian, Masoud.

Afiliación

Jaberi R; Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran.
Pedram Nia A; Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran.
Naji-Tabasi S; Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.
Elhamirad AH; Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran.
Shafafi Zenoozian M; Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran.

J Texture Stud ; 51(6): 925-936, 2020 12.

Article en En | MEDLINE | ID: mdl-32712998

Asunto(s)

Proteínas del Huevo/química; Compuestos Orgánicos/química; Polisacáridos Bacterianos/química; Reología; Gomas de Plantas/química; Viscosidad

Palabras clave

aerogel; egg white protein; oleogel; soluble complex; xanthan gum

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Compuestos Orgánicos / Polisacáridos Bacterianos / Reología / Proteínas del Huevo Idioma: En Revista: J Texture Stud Año: 2020 Tipo del documento: Article País de afiliación: Irán

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