Rheological properties of food gums as related to their water binding capacity and to soy protein interaction
Water binding capacity and hydration time of several food gums were measured by the Baumann method. Xanthan gum was by far the best water binder (232 mL/g) followed by guar gum (40 mL/g) and sodium alginate (25 mL/g). Propylene glycol alginate and locust bean gum (LBG) were the poorest water binders...
Guardado en:
| Autores principales: | Sanchez, Virginia E., Pilosof, Ana María Renata |
|---|---|
| Publicado: |
1995
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v28_n4_p380_Sanchez http://hdl.handle.net/20.500.12110/paper_00236438_v28_n4_p380_Sanchez |
| Aporte de: |
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