Effect of xanthan gum (XG) and carrageenan (CG) ratio on casein (CA)-XG-CG ternary complex: Used to improve the stability of liquid diabetes formula food for special medical purposes
Tianfu Cheng, Yachao Tian, Caihua Liu, Yang Hong, Zhongjiang Wang, Minwei Xu, Zengwang Guo, Linyi Zhou
Topics & Concepts
Xanthan gumChemistryTernary operationFourier transform infrared spectroscopyParticle sizeCaseinThermal stabilityNuclear chemistryChromatographyMaterials scienceFood scienceRheologyChemical engineeringOrganic chemistryPhysical chemistryComposite materialComputer scienceEngineeringProgramming languageProteins in Food SystemsPolysaccharides Composition and ApplicationsMicroencapsulation and Drying Processes