Utilization of pulse protein-xanthan gum complexes for foam stabilization: The effect of protein concentrate and isolate at various pH
Athira Mohanan, Michael T. Nickerson, Supratim Ghosh
Topics & Concepts
Xanthan gumChemistryViscosityPea proteinSurface tensionPolysaccharideChemical engineeringApparent viscositySoy proteinRheologyFood scienceMaterials scienceOrganic chemistryComposite materialQuantum mechanicsPhysicsEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationPolysaccharides Composition and Applications