Article ID Journal Published Year Pages File Type
6399013 Food Research International 2012 7 Pages PDF
Abstract
► Gelation kinetic of mixed system of β-lactoglobulin-basil seed gum was investigated. ► Gelling point of β-lactoglobulin reduced by decreasing heating rate and adding BSG ► BSG has a synergistic effect on mixed system and modified structure of BLG gels. ► Phase separated network was induced by adding BSG on mixed solutions. ► Heating rate/BLG-BSG ratio are critical factors on phase separation and structure.
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
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