Formulation and characterization of bigels utilizing whey protein and polysaccharides: Potential applications as cream analogues
Ling Jiang, Qiming Wang, Zhenan Rao, Xiaojuan Lei, Jichun Zhao, Lin Lei, Jian Ming
Topics & Concepts
RheologyWhey proteinXanthan gumWhey protein isolateOrganolepticEmulsionFood sciencePolysaccharideChemical engineeringLocust bean gumChemistryMicrostructureThermal stabilityTexture (cosmology)NanofiberViscosityMaterials scienceComposite materialOrganic chemistryArtificial intelligenceImage (mathematics)EngineeringComputer scienceFood Chemistry and Fat AnalysisPolysaccharides Composition and ApplicationsProteins in Food Systems