Effect of Whey Protein Type and Xanthan Gum on the Rheological Properties and Emulsion Stability of the Final Mixtures

Panaras, G.; Moatsou, G.; Mandala, I.

doi:10.1039/9781849730747-00230

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Gums and Stabilisers for the Food Industry 15

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DOI:

https://doi.org/10.1039/9781849730747

Hardback ISBN:

978-1-84755-199-3

PDF ISBN:

978-1-84973-074-7

Special Collection: 2009 ebook collection , 2009 ebook collection

No. of Pages:

454

Publication date:

11 Dec 2009

Book Chapter

Effect of Whey Protein Type and Xanthan Gum on the Rheological Properties and Emulsion Stability of the Final Mixtures

G. Panaras

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;

G. Moatsou

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;

I. Mandala

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Doi:

https://doi.org/10.1039/9781849730747-00230

Published:

11 Dec 2009
Special Collection: 2009 ebook collection , 2009 ebook collection

Page range:

230 - 238

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Effect of Whey Protein Type and Xanthan Gum on the Rheological Properties and Emulsion Stability of the Final Mixtures