Lipid-tolerant protein foaming systems
- 1 September 1986
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 1 (1) , 45-55
- https://doi.org/10.1016/s0268-005x(86)80006-6
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Protein–protein interactions: Their importance in the foaming of heterogeneous protein systemsJournal of the Science of Food and Agriculture, 1984
- Effect of Centrifuging Yolk-Contaminated Liquid Egg White on Functional PerformancePoultry Science, 1964