Surface dilatational properties of whey protein and hydroxypropyl-methyl-cellulose mixed systems at the air–water interface

Author:

Pérez Oscar E.,Carrera Sánchez Cecilio,Pilosof Ana M.R.,Rodríguez Patino Juan M.

Publisher

Elsevier BV

Subject

Food Science

Reference52 articles.

1. Competitive adsorption of proteins with methylcellulose and hydroxypropyl methylcellulose;Arboleya;Food Hydrocolloids,2005

2. Official Methods of Analysis,1980

3. Interactions between β-lactoglobulin and polysaccharides at the air–water interface and the influence on foam properties;Baeza,2005

4. Interfacial and foaming properties of propylenglycol alginates. Effect of degree of esterification and molecular weight;Baeza;Colloids and Surfaces B: Biointerfaces,2004

5. Interactions of polysaccharides with β-lactoglobulin spread monolayers at the air–water interface;Baeza;Food Hydrocolloids,2004

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