Skip to content
RDL
Network
Ecosystem
Switch app
TR
About
FAQ
Sign in
Get started
Effect of Whey Protein Type and Xanthan Gum on the Rheological Properties and Emulsion Stability of the Final Mixtures — G. Panaras (2009) | RDL Network
Back
Cite
Save
Save for later
Share
Home
Publications
Effect of Whey Protein Type and Xanthan Gum on the Rheological Properties and Emulsion Stability of the Final Mixtures
IM
Shared by
Ioanna Mandala
Effect of Whey Protein Type and Xanthan Gum on the Rheological Properties and Emulsion Stability of the Final Mixtures
Chapter In A Book
2009
en
Authors
GP
G. Panaras
GM
Golfo Moatsou
IM
Ioanna Mandala
Related publications
Article
2011
The influence of functional properties of different whey protein concentrates on the rheological and emulsification capacity of blends with xanthan gum
G. Panaras
,
Golfo Moatsou
,
S. Yanniotis
,
Ioanna Mandala
Article
2020
Effect of rheological and structural properties of bacterial cellulose fibrils and whey protein biocomposites on electrosprayed food-grade particles
Discussion
(0)
Sign in
to like and join the discussion.
No comments yet. Be the first to comment.
Paraskevi Paximada
,
Eugenia Kanavou
,
Ioanna Mandala
Article
2004
Phase and rheological behaviors of xanthan/amylose and xanthan/starch mixed systems
Ioanna Mandala
,
Camille Michon
,
B. Launay
Article
2017
Synthesis, mechanical and thermal rheological properties of new gellan gum derivatives
Stefano Agnello
,
Luca Gasperini
,
João F. Mano
,
Giovanna Pitarresi
,
Fabio Salvatore Palumbo
,
Rui L Reis
,
Gaetano Giammona
Article
2025
Development and Characterization of Emulsion-Templated Oleogels from Whey Protein and Spent Coffee Grounds Oil
Aikaterini Papadaki
,
Ioanna Mandala
,
Nikolaos Kopsahelis
Discussion(0)
No comments yet. Be the first to comment.