Effect of native potato starch maltodextrins on stability and rheological properties of albumin foams-Reference-Cited by-同舟云学术

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Effect of native potato starch maltodextrins on stability and rheological properties of albumin foams

Published:2015-09-24 Issue:7-8 Volume:68 Page:611-620
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch - Stärke

Author:

Pycia Karolina¹,Juszczak Lesław²,Gałkowska Dorota²

Affiliation:

1. Department of Plant Food Technology and Crop Quality, Faculty of Biology and Agriculture; University of Rzeszow; Rzeszow Poland

2. Department of Analysis and Evaluation of Food Quality, Faculty of Food Technology; University of Agriculture in Krakow; Krakow Poland

Funder

National Science Centre

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference36 articles.

1. Stability and texture of protein foams: A study by video image analysis;Fains;Food Hydrocoll.,1997

2. Rheological properties of foams prepared for drying;Marzec;Acta Agrophysica,2009

3. Rheological properties of foams generated from egg albumin after pH treatment;Mleko;LWT-Food Sci. Technol.,2007

4. The role of hydrocolloids in mechanical properties of fresh foams based on egg white proteins;Żmudziński;J. Food Eng.,2014

5. The structure of milk proteins versus their functional properties;Darewicz;Food. Sci. Technol. Qual.,2005

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