A Kinetic Description for the Destabilization Process of Protein Foams
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942911003687264
Reference18 articles.
1. Protein‐stabilized foams and emulsions
2. Effect of saponin on the surface properties of quinoa proteins
3. Functional Properties of Grass Carp (Ctenopharyngodon Idella), Nile Perch (Lates Niloticus) and Nile Tilapia (Oreochromis Niloticus) Skin Hydrolysates
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