Effect of pH on the thermal gel properties of whey protein isolate-high acyl gellan gum.

Guo, Na; Ma, Ying; Zhang, Fangyan; Zhu, Guilan; Yu, Zhenyu; Dai, Huanhuan; Wang, Ziying

Guo, Na; Ma, Ying; Zhang, Fangyan; Zhu, Guilan; Yu, Zhenyu; Dai, Huanhuan; Wang, Ziying.

Afiliación

Guo N; Department of Life Science, Hefei Normal University, Hefei, Anhui, 230061, China.
Ma Y; Department of Life Science, Hefei Normal University, Hefei, Anhui, 230061, China.
Zhang F; Department of Life Science, Hefei Normal University, Hefei, Anhui, 230061, China.
Zhu G; Department of Life Science, Hefei Normal University, Hefei, Anhui, 230061, China.
Yu Z; School of tea and food science and technology, Anhui Agricultural University, Hefei, Anhui, 230601, China.
Dai H; Department of Life Science, Hefei Normal University, Hefei, Anhui, 230061, China.
Wang Z; Department of Life Science, Hefei Normal University, Hefei, Anhui, 230061, China.

J Sci Food Agric ; 103(7): 3346-3352, 2023 May.

Article en En | MEDLINE | ID: mdl-36799110

Asunto(s)

Polisacáridos Bacterianos; Proteína de Suero de Leche/química; Geles; Polisacáridos Bacterianos/química; Reología; Concentración de Iones de Hidrógeno

Palabras clave

gel; high acyl gellan gum (HG); pH; whey protein isolate (WPI)

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Polisacáridos Bacterianos Idioma: En Revista: J Sci Food Agric Año: 2023 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido

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