Effect of pH on the thermal gel properties of whey protein isolate-high acyl gellan gum.
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DOI: 10.1002/jsfa.12512
Abstract: BACKGROUND Protein-polysaccharide gels have significant and unique properties in food formulations. However, they are susceptible to environmental influences like heat and pH. The present work investigated the effects of acid and alkali treatments on the… read more here.
Keywords: whey protein; protein isolate; acyl gellan; high acyl ... See more keywords