Lipid-tolerant protein foaming systems
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference4 articles.
1. Protein–protein interactions: Their importance in the foaming of heterogeneous protein systems
2. Egg Science and Technology;Bergquist,1977
3. The Inhibition of Foaming;Ross,1950
4. Effect of Centrifuging Yolk-Contaminated Liquid Egg White on Functional Performance
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1. Using modified soy protein to enhance foaming of egg white protein;Journal of the Science of Food and Agriculture;2012-01-23
2. Microbial and Physicochemical Properties of Liquid Egg during Cold Storage;Korean Journal for Food Science of Animal Resources;2011-08-31
3. Improving Foaming Properties of Yolk-Contaminated Egg Albumen by Basic Soy Protein;Journal of Food Science;2009-10
4. Effects of Yolk Contamination, Shearing, and Heating on Foaming Properties of Fresh Egg White;Journal of Food Science;2009-03
5. The foam-enhancing properties of basic biopolymers;International Journal of Food Science & Technology;2007-06-28
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