Emulsifying ability of proteins evaluated by response surface methodology

LWT

Volumn 31, Issue 3, 1998, Pages 259-264

  Santiago, L G ^a   Gonzalez R J ^a   Remondetto, G E ^a   Bonaldo, A G ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

Author keywords

Casein; Egg albumin; Emulsification; Methodology; Proteins; Soy protein; Surface response

Indexed keywords

EID: 0004621087     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.1997.0351     Document Type: Article

References (26)

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