Studying structural and rheological properties of alginate-whey protein isolate cold-set hybrid emulgels at various pH levels.
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DOI: 10.1111/jtxs.12761
Abstract: Effects of different pH values (4-7) and whey protein isolate (WPI) concentrations (0.5-1.5%) were evaluated on physical, mechanical, and rheological properties of cold-set alginate-based soybean oil hybrid emulgels. The pH value changes were more effective… read more here.
Keywords: rheological properties; whey protein; protein isolate; cold set ... See more keywords