Rheological and structural characterization of gels from whey protein hydrolysates/locust bean gum mixed systems
The gelling ability of whey proteins can be changed by limited hydrolysis and by the addition of other components such as polysaccharides. In this work the effect of the concentration of locust bean gum (LBG) on the heat-set gelation of aqueous whey protein hydrolysates (10% w/w) from pepsin and try...
| Autor principal: | |
|---|---|
| Outros Autores: | , , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2009
|
| Assuntos: | |
| Texto completo: | http://hdl.handle.net/1822/9447 |
| País: | Portugal |
| Oai: | oai:repositorium.sdum.uminho.pt:1822/9447 |