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

Sarraf, Mozhdeh; Naji-Tabasi, Sara; Beig-Babaei, Adel; Moros, José E; Sánchez, M Carmen; Franco, José M; Tenorio-Alfonso, Adrián

Sarraf, Mozhdeh; Naji-Tabasi, Sara; Beig-Babaei, Adel; Moros, José E; Sánchez, M Carmen; Franco, José M; Tenorio-Alfonso, Adrián.

Afiliación

Sarraf M; Department of Food Chemistry Research Institute of Food Science and Technology (RIFST) Mashhad Iran.
Naji-Tabasi S; Department of Food Nanotechnology Research Institute of Food Science and Technology (RIFST) Mashhad Iran.
Beig-Babaei A; Department of Food Chemistry Research Institute of Food Science and Technology (RIFST) Mashhad Iran.
Moros JE; Department of Chemical Engineering, ETSI, Pro2TecS - Chemical Process and Product Technology Research Center Universidad de Huelva Huelva Spain.
Sánchez MC; Department of Chemical Engineering, ETSI, Pro2TecS - Chemical Process and Product Technology Research Center Universidad de Huelva Huelva Spain.
Franco JM; Department of Chemical Engineering, ETSI, Pro2TecS - Chemical Process and Product Technology Research Center Universidad de Huelva Huelva Spain.
Tenorio-Alfonso A; Department of Chemical Engineering, ETSI, Pro2TecS - Chemical Process and Product Technology Research Center Universidad de Huelva Huelva Spain.

Food Sci Nutr ; 11(11): 6907-6919, 2023 Nov.

Article en En | MEDLINE | ID: mdl-37970390

Palabras clave

Ocimum basilicum L.; emulsion gel; soluble interaction; whey protein concentrate

Texto completo

Añadir a Mi BVS

Imprimir

XML

PubMed Links

Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Sci Nutr Año: 2023 Tipo del documento: Article