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The aim of this work was to obtain a new stable food product from cashew apple juice encapsulated by spray-drying technique using chitosan–whey protein isolate systems. The materials were evaluated according to their physicochemical stability during storage at different conditions and characterized with respect to their particle size distribution and structure. Encapsulated commercial and natural...
The effect of locust bean gum (LBG), a non-gelling polysaccharide, on the thermal gelation of β-lactoglobulin, at 80 °C, and on the gel properties after quenching to 20 °C was studied by small deformation rheology and by confocal laser scanning microscopy (CLSM). The concentration of β-lactoglobulin was kept constant at 10 wt% and that of LBG varied from 0 to 0.78 wt%. For all the concentrations studied,...
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