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

<div>Loss tangent of batter samples containing (a) whey protein concentrate and xanthan gum (WX) and (b) soy protein isolate and xanthan gum (SX).</div>

Journal of Food Processing and Preservation

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Figure 3

Figure 3: The Effect of Whey Protein Concentrate, Soy Protein Isolate, and Xanthan Gum on Textural and Rheological Characteristics of Gluten-Free Batter and Cake 

Figure 3 | The Effect of Whey Protein Concentrate, Soy Protein Isolate, and Xanthan Gum on Textural and Rheological Characteristics of Gluten-Free Batter and Cake 