Influence of calcium chloride and pH on soluble complex of whey protein-basil seed gum and xanthan gum.

Food Sci Nutr · 2021 · PMC8645777 · PMID 34925802

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a decreasing trendno p-value reported

ζ‐potential value of complexes illustrated a decreasing trend of ζ‐potential value with addition polysaccharide to the WPC solution due to raising the number of carboxyl groups on the side chains (Shiroodi, 2014 ).

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