Foams Prepared from Whey Protein Isolate and Egg White Protein: 1. Physical, Microstructural, and Interfacial Properties
Author:
Publisher
Wiley
Subject
Food Science
Reference39 articles.
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2. Influence of whey protein concentrate on the functionality of egg white and bovine serum albumin;Aryana;Int J Food Sci Technol,2002
3. Creation and characterization of aerated food products;Campbell;Trends Food Sci Technol,1999
4. Protein stabilization of emulsions and foams;Damodaran;J Food Sci,2005
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