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

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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...

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Bibliographic Details
Main Authors:	Nor Hayati Ibrahim, Aina Nabihah Huzaini, Nur Suaidah Mohd Isa, Nabilah Abdul Hadi, Nor Afizah Mustapha
Format:	Article
Language:	English
Published:	Penerbit Universiti Kebangsaan Malaysia 2022
Online Access:	http://journalarticle.ukm.my/21688/ http://journalarticle.ukm.my/21688/1/ML%201.pdf

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