Micro-scale Method for Determining Foaming Properties of Protein
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1997.tb15030.x/fullpdf
Reference13 articles.
1. Protein‐stabilized foams and emulsions
2. Improved Emulsifying Properties of β-Barrel Domain Peptides Obtained by Membrane-Fractionation of a Limited Tryptic Hydrolysate of β-Lactoglobulin
3. Milk proteins: Physicochemical and functional properties
4. EFFECT OF ENZYMATIC HYDROLYSIS ON SOME FUNCTIONAL PROPERTIES OF WHEY PROTEIN
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