Effect of Xanthan Gum on the Rheological Behavior and Microstructure of Sodium Caseinate Acid Gels

The aim of this work was to study the effect of xanthan gum (XG) on the gelation process of bovine sodium caseinate (NaCAS) induced by acidification with glucono-delta-lactone (GDL) and on the mixed acid gel microstructure. Before GDL addition, segregative phase separation was observed in all the N...

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Autores principales: Hidalgo, María Eugenia, Armendariz, Mirta, Wagner, Jorge Ricardo, Risso, Patricia Hilda
Formato: article artículo publishedVersion
Lenguaje:Inglés
Publicado: MDPI 2017
Materias:
Protein-polysaccharide interactions
Thermodynamic compatibility
Experimental design
Digital images analysis
Acceso en línea:http://hdl.handle.net/2133/9281
http://hdl.handle.net/2133/9281
Aporte de:
Repositorio Hipermedial de la Universidad Nacional de Rosario (UNR) de Universidad Nacional de Rosario

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