Ultrasound assisted vis-à-vis classical heating for the conjugation of whey protein isolate-gellan gum: Process optimization, structural characterization and physico-functional evaluation

Publication date: Available online 4 June 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Manoj J. Dev, Aniruddha B. Pandit, Rekha S. Singhal
Source: Innovative Food Science and Emerging Technologies - Category: Food Science Source Type: research