Title of article :
Effect of preparation conditions on the characteristics of whey protein—xanthan gum complexes
Author/Authors :
S.I. Laneuville، نويسنده , , P. Paquin، نويسنده , , S.L. Turgeon، نويسنده ,
Issue Information :
دوماهنامه با شماره پیاپی سال 2000
Abstract :
Non-starch polysaccharide;
Wheat starch;
Gelatinization
Keywords :
Whey proteins , Particle size , Dynamic high pressures , Xanthan , Flow behaviour , Complexation
Journal title :
Food Hydrocolloids
Journal title :
Food Hydrocolloids
