Foams Prepared from Whey Protein Isolate and Egg White Protein: 2. Changes Associated with Angel Food Cake Functionality
Author:
Publisher
Wiley
Subject
Food Science
Reference30 articles.
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3. Protein denaturation in foam I: mechanism study;Clarkson;J Colloid Interface Sci,1999
4. Protein stabilization of emulsions and foams;Damodaran;J Food Sci,2005
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