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Cold-set NaCl-induced gels of soy protein isolate and locust bean gum: How the ageing process affect their microstructure and the stability of incorporated beta-carotene

Thais C. Brito‐Oliveira, Camila P.S. Cazado, Ana Clara M. Cavini, Lorena M.F. Santos, Izabel Cristina Freitas Moraes, Samantha C. Pinho

2021LWT15 citationsDOI

Topics & Concepts

Locust bean gumChemistryCarotenoidSoy proteinRheologyEmulsionFood scienceMicrostructureChemical engineeringBiochemistryMaterials scienceCrystallographyComposite materialXanthan gumEngineeringProteins in Food SystemsPolysaccharides Composition and ApplicationsFood Chemistry and Fat Analysis
Cold-set NaCl-induced gels of soy protein isolate and locust bean gum: How the ageing process affect their microstructure and the stability of incorporated beta-carotene | Litcius