EFFECTS OF IONIC STRENGTH ON THE FOAMING PROPERTIES OF WHEY PROTEIN ISOLATE AND EGG WHITE IN THE PRESENCE OF POLYSACCHARIDES
Author:
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2008.00302.x/fullpdf
Reference21 articles.
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2. Effects of NaCl, ionic strength and pH on the foaming and gelation of pigeon pea (Cajanus cajan) protein concentrates;AKINTAYO;Food Chem.,1999
3. Effect of ionic strength and/or pH on extractability and physico-functional characterization of broad bean (Vicia faba L.) protein concentrate;AROGUNDADE;Food Hydrocolloid,2006
4. Foaming properties of proteins as affected by concentration;BRITTEN;J. Food Sci.,1992
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