Effect of bacterial cellulose on the foaming properties of egg white and soy proteins

Author:

Martins Daniela,Khodamoradi Niloofar,Silva-Carvalho Ricardo,Gama Miguel,Moradi Mehran,Dourado Fernando

Funder

Fundação para a Ciência e a Tecnologia

Publisher

Elsevier BV

Reference78 articles.

1. Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents—A review;Abeyrathne;Poultry Science,2013

2. Foam Superstabilization by Polymer Microrods;Alargova;Langmuir : The ACS Journal of Surfaces and Colloids,2004

3. Bacterial cellulose: Properties, production and applications;Andrade,2010

4. Interfacial and foaming characterisation of mixed protein-starch particle systems for food-foam applications;Asghari;Food Hydrocolloids,2016

5. Bacterial cellulose as a raw material for food and food packaging applications;Azeredo;Frontiers in Sustainable Food Systems,2019

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