Physicochemical characterization of protein isolates of amaranth and common bean and a study of their compatibility with xanthan gum
M.C. Cortez-Trejo, Sandra Mendoza, Guadalupe Lóarca-Piña, Juan de Dios Figueroa‐Cárdenas
Topics & Concepts
AmaranthXanthan gumChemistrySolubilityZeta potentialHydrogen bondDenaturation (fissile materials)PolysaccharideAqueous solutionFood scienceProtein isolateNuclear chemistryChemical engineeringBiochemistryOrganic chemistryMaterials scienceMoleculeRheologyEngineeringNanoparticleComposite materialProteins in Food SystemsPolysaccharides Composition and ApplicationsFood composition and properties