Interactions of WPI and Xanthan in Microstructure and Rheological Properties of Gels and Emulsions

Abstract The effect of addition of xanthan gum (0.05, 0.1, 0.15, 0.25% weight/volume) on the formation and rheology of whey protein isolate (WPI)-xanthan gum gels has been investigated at neutral pH. The elastic modulus (G') values of the gelling test were compared. Low concentration of xanthan...

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Veröffentlicht in:	International Journal of Food Engineering 2007-08, Vol.3 (4), p.9
Hauptverfasser:	Nayebzadeh, Kooshan, Chen, Jianshe, Mousavi, SM Mohammad
Format:	Artikel
Sprache:	eng
Schlagworte:	CLSM rheology WPI gel xanthan
Online-Zugang:	Volltext
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