Effects of Lysozyme, Clupeine, and Sucrose on the Foaming Properties of Whey Protein Isolate and ?-Lactoglobulin
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1989.tb04694.x/fullpdf
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1. Stabilization of protein structure by sugars
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3. Aqueous Foams
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