Stabilization of whey protein isolate-based emulsions via complexation with xanthan gum under acidic conditions
Shingo Matsuyama, Kazuhiro Maeda, Makoto Nakauma, Takahiro Funami, Yuko Nambu, Kentaro Matsumiya, Yasuki Matsumura
Topics & Concepts
Whey protein isolateEmulsionChemistryXanthan gumIsoelectric pointWhey proteinChemical engineeringChromatographyAdsorptionOrganic chemistryRheologyMaterials scienceComposite materialEnzymeEngineeringProteins in Food SystemsPolysaccharides Composition and ApplicationsMicroencapsulation and Drying Processes