Technological aspects of xanthan gum and gum Arabic presence in chicken egg albumin wet foams: Application of nonlinear rheology and nonparametric statistics-Reference-Cited by-同舟云学术

Technological aspects of xanthan gum and gum Arabic presence in chicken egg albumin wet foams: Application of nonlinear rheology and nonparametric statistics

Published:2021-08 Issue: Volume:117 Page:106683
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Kruk Joanna^ORCID,Ptaszek Paweł,Kaczmarczyk Kacper^ORCID

Funder

Ministerstwo Nauki i Szkolnictwa Wyższego

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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4. Effect of Persian gum and xanthan gum on foaming properties and stability of pasteurized fresh egg white foam;Dabestani;Food Hydrocolloids,2018

5. Comparisons of the foaming and interfacial properties of whey protein isolate and egg white proteins;Davis;Colloids and Surfaces B: Biointerfaces,2007

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