Foaming of aqueous solutions of protein + propylene glycol alginate-Reference-Cited by-同舟云学术

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Foaming of aqueous solutions of protein + propylene glycol alginate

Published:1991-02 Issue:5 Volume:4 Page:395-402
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Ahmed Maqsood,Dickinson Eric

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference17 articles.

1. Protein‐stabilized foams and emulsions

2. Foams: Physics, Chemistry and Structure;Dickinson,1989

3. Functional Properties of Food Macromolecules,1986

Cited by 27 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Characterization of mucilage proteins and carbohydrates responsible for capacity and stability of foam food systems;Acta Horticulturae;2022-09

2. The presence of propylene glycol alginate increased the stability and intestine-targeted delivery potential of carboxymethyl starch-stabilized emulsions;Food Research International;2022-07

3. The role of continuous phase rheology on the stabilization of edible foams: A review;Physics of Fluids;2022-03

4. Properties of Ternary Biopolymer Nanocomplexes of Zein, Sodium Caseinate, and Propylene Glycol Alginate and Their Functions of Stabilizing High Internal Phase Pickering Emulsions;Langmuir;2018-07-06

5. Propylene glycol alginate-induced coacervation of milk proteins: A proteomics approach;Food Hydrocolloids;2016-02

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