Physicochemical characteristics of soy protein isolate and fenugreek gum dispersed systems

Author:

Hefnawy Hefnawy Taha Mansour,Ramadan Mohamed Fawzy

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference38 articles.

1. Ahmad S, Rizawi JA, Srivastava PK (2010) Effect of soy protein isolate incorporation on quality characteristics and shelf-life of buffalo meat emulsion sausage. J Food Sci Technol 47:290–294

2. Baeza R, Carrera Sanchez C, Pilosof AMR, Rodrıguez Patino JM (2004) Interactions of polysaccharides with beta-lactoglobulin spread monolayers at the air–water interface. Food Hydrocolloids 18:959–966

3. Baeza RI, Carrera Sanchez C, Rodrıguez Patino JM, Pilosof AMR (2005a) Interactions between beta-lactoglobulin and polysaccharides at the air–water interface and the influence on foam properties. In: Dickinson E (ed) Food colloids: Interactions microstructure and processing. The Royal Society of Chemistry, Cambridge, pp 301–316

4. Baeza R, Carrera Sanchez C, Pilosof AMR, Rodrıguez Patino JM (2005b) Interactions of polysaccharides with beta-lactoglobulin adsorbed films at the air–water interface. Food Hydrocolloids 19:239–248

5. Basch E, Ulbricht C, Kuo G, Szapary P, Smith M (2003) Therapeutic applications of fenugreek. Altern Med Rev 8:20–27

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