Open access
Sep 2026
Synergistic effects of pH-shifting and sonication on lentil protein–xanthan gum complex formation
Lentil proteins (LPs) and xanthan gum (XG) are recognized for their diverse techno-functional properties and potential applications in food formulation. This study aimed to develop novel LP-XG complexes by incorporating XG at concentrations ranging from 0.01 to 0.1% into LP dispersions (1%, w/w) using a non-thermal pH-...
M. Alrosan, Mai S. Khanfar, Sofyan Maghaydah et al.
· European Food Research and T... · 0 citations