Comparisons of the foaming and interfacial properties of whey protein isolate and egg white proteins
Author:
Publisher
Elsevier BV
Subject
Colloid and Surface Chemistry,Physical and Theoretical Chemistry,Surfaces and Interfaces,General Medicine,Biotechnology
Reference52 articles.
1. Creation and characterisation of aerated food products
2. Adsorbed protein layers at fluid interfaces: interactions, structure and surface rheology
3. Interfaces: their role in foam and emulsion behaviour
4. Protein‐stabilized foams and emulsions
5. Proteose Peptones and Physical Factors Affect Foaming Properties of Whey Protein Isolate
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