Physicochemical, Rheological and Structural Properties of Cold-set Emulsion-filled Gels Based on Whey Protein Isolate-basil Seed Gum Mixed Biopolymers
Mohammad Reza Salahi, Seyed Mohammad Ali Razavi, Mohebbat Mohebbi
Topics & Concepts
SyneresisRheologyEmulsionMaterials scienceDispersityMicrostructureViscoelasticityChemistryComposite materialFood sciencePolymer chemistryBiochemistryProteins in Food SystemsPolysaccharides Composition and ApplicationsMicroencapsulation and Drying Processes