The effect of pH and high-pressure processing (HPP) on the rheological properties of egg white albumin and basil seed gum mixtures

Published 2019 View Full Article

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Title
The effect of pH and high-pressure processing (HPP) on the rheological properties of egg white albumin and basil seed gum mixtures
Authors
Keywords
Complex viscosity, EWA-BSG mixtures, Electrostatic interactions, High-pressure processing, pH effect, Rheological properties
Journal
FOOD HYDROCOLLOIDS
Volume -, Issue -, Pages -
Publisher
Elsevier BV
Online
2019-03-22
DOI
10.1016/j.foodhyd.2019.03.029

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