Effect of xanthan gum on walnut protein/xanthan gum mixtures, interfacial adsorption, and emulsion properties
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DOI: 10.1016/j.foodhyd.2018.01.006
Abstract: Abstract Effect of xanthan gum (XG) on the walnut protein/xanthan gum mixtures (WP/XG, 1.2 wt% WP and 0–0.30 wt% XG), interfacial adsorption and emulsions properties was studied. As XG concentrations increased, the aqueous solutions of WP/XG mixtures… read more here.
Keywords: adsorption; gum walnut; xanthan gum; effect xanthan ... See more keywords