| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6399013 | Food Research International | 2012 | 7 Pages |
Abstract
⺠Gelation kinetic of mixed system of β-lactoglobulin-basil seed gum was investigated. ⺠Gelling point of β-lactoglobulin reduced by decreasing heating rate and adding BSG ⺠BSG has a synergistic effect on mixed system and modified structure of BLG gels. ⺠Phase separated network was induced by adding BSG on mixed solutions. ⺠Heating rate/BLG-BSG ratio are critical factors on phase separation and structure.
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Authors
Ali Rafe, Seyed M.A. Razavi, Saad Khan,