Effect of xanthan gum on walnut protein/xanthan gum mixtures, interfacial adsorption, and emulsion properties

作者：Yongjian Cai, Xinlun Deng, Tongxun Liu, Mouming Zhao, Qiangzhong Zhao, Senlin Chen · 发表于：Food Hydrocolloids · 年份：2018 · DOI：10.1016/j.foodhyd.2018.01.006 · 被引用次数：152 · 研究领域：Proteins in Food Systems、Polysaccharides Composition and Applications、Food composition and properties