THE INFLUENCE OF MILK PROTEIN CONCENTRATE ON PROPERTIES OF HYDROCOLLOIDS

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THE INFLUENCE OF MILK PROTEIN CONCENTRATE ON PROPERTIES OF HYDROCOLLOIDS

The article presents the results of studies of the joint use of milk protein and polysaccharide gelators. It has been established that the addition of milk protein concentrate to kappa-carrageenan and xanthan gum solutions improves the functional characteristics of polysaccharide gellants. Addition...

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Bibliographic Details
Main Authors:	Elena Karlenovna Tunieva, Viktoriay Viktorovna Nasonova, Kirill Igorevich Spiridonov
Format:	Article
Language:	Russian
Published:	North-Caucasus Federal University 2022-10-01
Series:	Современная наука и инновации
Subjects:	молочный белок каррагинан ксантан функциональные характеристики гелеобразование milk protein carrageenan xanthan functional characteristics gelling
Online Access:	https://msi.elpub.ru/jour/article/view/577
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