Optimization of mixing parameters on techno-functional properties of fenugreek gum-soy protein isolate dispersion

Fenugreek (Trigonella foenum-graecum L.) gum (FG) has been identified as a hydrocolloid, with promising emulsifying and stabilizing properties. In an emulsion-based food system, these properties dramatically increased when FG was mixed with soy protein isolate (SPI). Nevertheless, it is highly depen...

Full description

Bibliographic Details

Main Authors:	Ibrahim, Nor Hayati, Huzaini, Aina Nabihah, Mohd Isa, Nor Suaidah, Abdul Hadi, Nabilah, Mustapha, Nor Afizah
Format:	Article
Published:	Persatuan Biologi Gunaan Malaysia,Malaysian Society of Applied Biology 2022
Online Access:	http://psasir.upm.edu.my/id/eprint/102404/ https://jms.mabjournal.com/index.php/mab/article/view/2389
Tags:	Add Tag No Tags, Be the first to tag this record!