Impact of MG2+ and tara gum concentrations on flow and textural properties of WPI solutions and cold-set gels
Cold-set gels of whey protein isolate (WPI) and of WPI plus tara gum (TG) were produced through the addition of magnesium chloride to heat-denatured (HD) WPI and WPI+TG solutions. The flow behaviour of the WPI, TG, and WPI+TG samples was analyzed: WPI solutions exhibit Newtonian behavior while the b...
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| Other Authors: | , |
| Format: | article |
| Language: | eng |
| Published: |
2010
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10216/99557 |
| Country: | Portugal |
| Oai: | oai:repositorio-aberto.up.pt:10216/99557 |