Red and white wine lees as a novel source of emulsifiers and foaming agents

Author:

De Iseppi AlbertoORCID,Marangon MatteoORCID,Lomolino Giovanna,Crapisi Antonella,Curioni Andrea

Funder

Universita degli Studi di Padova

Regione Veneto

Publisher

Elsevier BV

Subject

Food Science

Reference50 articles.

1. Valorization of wine making by-products;Bordiga,2016

2. The mannoprotein of Saccharomyces cerevisiae is an effective bioemulsifier;Cameron;Applied and Environmental Microbiology,1988

3. Equilibration in a tartaric acid emulsion system;Chen;Colloids and Surfaces A: Physicochemical and Engineering Aspects,2010

4. Interactions and emulsifying properties of ovalbumin with tannic acid;Chen;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2018

5. Soluble protein and amino acid content affects the foam quality of sparkling wine;Condé;Journal of Agricultural and Food Chemistry,2017

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