Interpolymeric complexing between egg white proteins and xanthan gum: Effect of salt and protein/polysaccharide ratio

Published 2017 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Interpolymeric complexing between egg white proteins and xanthan gum: Effect of salt and protein/polysaccharide ratio
Authors
Keywords
Lysozyme, Ovalbumin, Interpolymeric complex, Rheology, Electrostatic interactions
Journal
FOOD HYDROCOLLOIDS
Volume 66, Issue -, Pages 268-275
Publisher
Elsevier BV
Online
2016-11-23
DOI
10.1016/j.foodhyd.2016.11.032

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Publish scientific posters with Peeref

Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.

Learn More

Become a Peeref-certified reviewer

The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.

Get Started
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.