Foaming properties of protein solutions: Comparison of large-scale whipping and conductimetric methods
- 1 January 1987
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 41 (4) , 361-371
- https://doi.org/10.1002/jsfa.2740410408
Abstract
No abstract availableKeywords
This publication has 12 references indexed in Scilit:
- Protocol for purification of pea storage proteins and characterization of their aggregation stateBiochemical Society Transactions, 1986
- Film forming and foaming behavior of food proteinsJournal of Oil & Fat Industries, 1985
- Protein–protein interactions: Their importance in the foaming of heterogeneous protein systemsJournal of the Science of Food and Agriculture, 1984
- Determination of Foaming Properties of Proteins by Conductivity MeasurementsJournal of Food Science, 1983
- Protein‐stabilized foams and emulsionsC R C Critical Reviews in Food Science and Nutrition, 1981
- Effects of partial denaturation on surface properties of ovalbumin and lysozyme.Agricultural and Biological Chemistry, 1981
- FOAMING PROPERTIES OF PROTEINS: EVALUATION OF A COLUMN AERATION APPARATUS USING OVALBUMINJournal of Food Science, 1979
- Physicochemical studies on wheat protein foamsJournal of Colloid and Interface Science, 1977
- Continuous Foam Drainage and OverflowIndustrial & Engineering Chemistry Fundamentals, 1971
- Effect of pH, concentration, and temperature on the strength of cytoplasmic protein foamsJournal of the Science of Food and Agriculture, 1970