Functionality of emulsifiers in sponge cake production
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference19 articles.
1. The influence of surface composition and molecular diffusion on the stability of foams formed from protein/surfactant mixtures
2. Interfacial rheology of mixed food protein and surfactant adsorption layers with respect to emulsion and foam stability, in Proteins at Liquid Interfaces, Ed by and Elsevier Science, Amsterdam pp 179-201 (1998).
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