The Effect of Whey Protein Concentrate, Soy Protein Isolate, and Xanthan Gum on Textural and Rheological Characteristics of Gluten-Free Batter and Cake

<div>The effect of (a) whey protein concentrate and xanthan gum (WX) and (b) soy protein isolate and xanthan gum (SX) on behavior of batter apparent viscosity at different shear rates.</div>

Journal of Food Processing and Preservation

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Figure 1

Figure 1: The Effect of Whey Protein Concentrate, Soy Protein Isolate, and Xanthan Gum on Textural and Rheological Characteristics of Gluten-Free Batter and Cake 

Figure 1 | The Effect of Whey Protein Concentrate, Soy Protein Isolate, and Xanthan Gum on Textural and Rheological Characteristics of Gluten-Free Batter and Cake 