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Mechanisms of whey protein isolate interaction with basil seed gum: Influence of pH and protein-polysaccharide ratio

Fataneh Behrouzain1, Seyed M A Razavi1, Helen Joyner2

  • 1Food Hydrocolloids Research Center, Department of Food Science and Technology, Ferdowsi University of Mashhad, PO Box: 91775-1163, Mashhad, Iran.

Carbohydrate Polymers
|January 19, 2020
PubMed

Keywords:
BiopolymerDilute solutionRheologySoluble complexThermodynamic incompatibility

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