Effects of astragalus polysaccharide on the physicochemical properties of heat-induced whey protein gels by simultaneous rheology and Fourier transform infrared spectroscopy
ABSTRACT: This study investigated the physicochemical properties of gels induced by heat treatment in the presence of 10% polymerized whey protein (PWP) and different concentrations (1%–4%) of astragalus polysaccharide (AGPS). The results of the particle size, zeta potential, surface hydrophobicity,...
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| Main Authors: | , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-05-01
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| Series: | Journal of Dairy Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0022030225001808 |
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