Výsledky vyhledávání - "Majid Pilevaran"

Development of mechanical and thermal properties of whey protein–xanthan gum hydrogel by incorporation of basil seed gum nanoparticles, salt, and acidic pH

Autor: Hamid Tavakolipour, Sara Naji-Tabasi, Majid Pilevaran, Amir Hossein Elhamirad

Publikováno v: Journal of Sol-Gel Science and Technology. 98:76-83

In this study, whey protein concentrate (WPC) and xanthan gum (XG) hydrogels were developed with cooperation of basil seed nanoparticles (BSG NPs) (1 and 3%), two different levels of salt (150 and 300-mM CaCl2), and acidic pH (3.5). The five types of

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::20d314895a7411a0a7c958eaff4f71ce
https://doi.org/10.1007/s10971-021-05508-y

Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání