Utilization of pulse protein-xanthan gum complexes for foam stabilization: The effect of protein concentrate and isolate at various pH

Published 2020 View Full Article

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Title
Utilization of pulse protein-xanthan gum complexes for foam stabilization: The effect of protein concentrate and isolate at various pH
Authors
Keywords
Pea protein, Faba bean protein, Protein isolates, Protein concentrates, Xanthan gum, Foam stability, Overrun, Complexation
Journal
FOOD CHEMISTRY
Volume 316, Issue -, Pages 126282
Publisher
Elsevier BV
Online
2020-01-23
DOI
10.1016/j.foodchem.2020.126282

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