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Effect of xanthan gum on enhancing the foaming properties of soy protein isolate

  • Published:1998-06 Issue:6 Volume:75 Page:729-732
  • ISSN:0003-021X
  • Container-title:Journal of the American Oil Chemists' Society
  • language:en
  • Short-container-title:J Amer Oil Chem Soc

Author:

Xie Y. R.1,Hettiarachchy N. S.1

Affiliation:

1. ; Department of Food Science; University of Arkansas; Fayetteville Arkansas 72704

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference15 articles.

1. Functional Properties of Soy Proteins;Kinsella;J. Am. Oil Chem. Soc.,1979

2. Protein-Stabilized Foams and Emulsions;Halling;CRC Crit. Rev. Food Sci. Nutr.,1981

3. Structure-Function Relationship of Food Proteins;Damodaran,1994

4. Functional Properties of Protein-Polysaccharide Mixtures;Tolstoguzov,1986

5. Polysaccharides in Foods;Sanderson;Food Tech.,1981
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