Soy protein-xanthan gum interaction:stability and rheology
This study investigated the effects of ionic strength, pH, gum concentration, and protein type on protein - xanthan gum interactions. Commercial soy sauce and tamari sauce as well as model systems of soy protein isolate and whey protein concentrate were the sources of protein used for evaluation wit...
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | en_US |
| Published: |
Virginia Polytechnic Institute and State University
2019
|
| Subjects: | |
| Online Access: | http://hdl.handle.net/10919/91074 |