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Journal: Foods, 2025
Volume: 14
Number: 390
390
Article: Effects of Conjugation with Basil Seed Gum on Physicochemical, Functional, Foaming, and Emulsifying Properties of Albumin, Whey Protein Isolate and Soy Protein Isolate
Authors: by Hadi Hashemi, Mohammad Hadi Eskandari, Mohammadreza Khalesi, Mohammad-Taghi Golmakani, Mehrdad Niakousari and Seyed Mohammad Hashem Hosseini
Link: https://www.mdpi.com/2304-8158/14/3/390

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