Original paper
Effects of xanthan–locust bean gum mixtures on the physicochemical properties and oxidative stability of whey protein stabilised oil-in-water emulsions
Abstract
The effects of xanthan gum (XG)–locust bean gum (LBG) mixtures (0.05, 0.1, 0.15, 0.2 and 0.5 wt%) on the physicochemical properties of whey protein isolate (WPI) stabilised oil-in-water (O/W) emulsions containing 20% v/v menhaden oil was investigated. At higher concentrations, the apparent viscosity of the emulsions containing XG/LBG mixtures was significantly higher (p < 0.05) than the emulsions containing either XG or LBG alone. Locust bean...
Paper Details
Title
Effects of xanthan–locust bean gum mixtures on the physicochemical properties and oxidative stability of whey protein stabilised oil-in-water emulsions
Published Date
Jan 1, 2015
Journal
Volume
167
Pages
340 - 348
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Notes
History