The effect of Mg2+and tara gum concentrations on the rheological properties of WPI solutions
Cold-set gels of whey protein isolate (WPI) and of WPI plus polysaccharide were produced. The cold gelation was induced through the addition of magnesium chloride whose cation is an alternative to the most common cations used in this kind of gelation. The polysaccharide used was tara gum (TG) which...
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| Format: | article |
| Language: | eng |
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2009
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| Online Access: | https://hdl.handle.net/10216/98326 |
| Country: | Portugal |
| Oai: | oai:repositorio-aberto.up.pt:10216/98326 |