Influence of xanthan gum on physical characteristics of heat-denatured whey protein solutions and gels

By Bryant C.M.   McClements D.J.  

Food Hydrocolloids, Vol. 14, Iss. 4, 2000-07 ,pp. : 383-390

Elsevier

Access to resources Recommend Favorite

Effects of fluid shear and temperature on whey protein gels, pure or mixed with xanthan

By Walkenstrom P.   Panighetti N.   Windhab E.   Hermansson A.-M.  

Food Hydrocolloids, Vol. 12, Iss. 4, 1998-10 ,pp. : 469-479

Elsevier

Access to resources Recommend Favorite

Apple pectin complexes with whey protein isolate

By Zaleska H.   Ring S.G.   Tomasik P.  

Food Hydrocolloids, Vol. 14, Iss. 4, 2000-07 ,pp. : 377-382

Elsevier

Access to resources Recommend Favorite

Viscosity, microstructure and phase behavior of aqueous mixtures of commercial milk protein products and xanthan gum

By Hemar Y.   Tamehana M.   Munro P.A.   Singh H.  

Food Hydrocolloids, Vol. 15, Iss. 4, 2001-07 ,pp. : 565-574

Elsevier

Access to resources Recommend Favorite

Effect of xanthan and locust bean gums on the gelling properties of myofibrillar protein

By Ramrez J.A.   Barrera M.   Morales O.G.   Vazquez M.  

Food Hydrocolloids, Vol. 16, Iss. 1, 2002-01 ,pp. : 11-16

Elsevier

Access to resources Recommend Favorite