Effects of sucrose and sodium chloride on foaming properties of egg white proteins
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference26 articles.
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2. Modification of functional properties of egg-white proteins;Campbell;Nahrung,2003
3. Heat stability and emulsifying ability of whole egg and egg yolk as related to heat treatment;Campbell;Food Hydrocolloids,2005
4. Foaming and interfacial properties of polymerised whey protein isolate;Davis;Journal of Food Science,2004
5. Electrostatic effects on the yield stress of whey protein isolate foams;Davis;Colloids and Surfaces B: Biointerfaces,2004
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