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Thermodynamic compatibility and interactions between Speckled Sugar bean protein and xanthan gum for production of

Nazanin Fatemeh Rahmati1, Arash Koocheki1, Mehdi Varidi1

  • 11Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

Journal of Food Science and Technology
|March 1, 2018
PubMed

Keywords:
CompatibilityEmulsionPolysaccharide-protein interactionSpeckled Sugar been proteinXanthan gum

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