Improving the structure and properties of whey protein emulsion gel using soluble interactions with xanthan and basil seed gum.

Food Sci Nutr · 2023 · PMC10630812 · PMID 37970390

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an increasing trendno p-value reported

The apparent modulus of elasticity, which is an indicator of the stiffness in the texture from emulsion gel, showed an increasing trend with increasing gum concentration.

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