Instrumental Method for Characterizing Protein Foams
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1995.tb05613.x/fullpdf
Reference14 articles.
1. Foaming Properties of Proteins as Affected by Concentration
2. Metallic Cations Affect Functional Performance of Spray-Dried Heat-Treated Egg White
3. Preparation, foaming, electrophoretic patterns and storage of concentrated liquid eggs
4. Kinetics of Liquid Drainage from Protein-Stabilized Foams
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