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The effect of high hydrostatic pressure on the structure of whey proteins-guar gum mixture
- Source :
- Heliyon, Vol 10, Iss 1, Pp e24140- (2024)
- Publication Year :
- 2024
- Publisher :
- Elsevier, 2024.
-
Abstract
- The effect of high hydrostatic pressure (HHP) on the structural properties of whey protein concentrate (WPC) and guar gum mixture has been investigated at pH 5. WPC (6 % w/v) and guar gum (0.25 % w/v) mixture was freeze dried after adjusting pH and treated at different pressure levels (0–600 MPa) for 0–30 min. The solubility of treated powders decreased significantly (p
Details
- Language :
- English
- ISSN :
- 24058440
- Volume :
- 10
- Issue :
- 1
- Database :
- Directory of Open Access Journals
- Journal :
- Heliyon
- Publication Type :
- Academic Journal
- Accession number :
- edsdoj.305da5be38e649d78425231e1b78d558
- Document Type :
- article
- Full Text :
- https://doi.org/10.1016/j.heliyon.2024.e24140