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Volumn 21, Issue 1-3, 2001, Pages 69-74
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Foaming properties of potato proteins recovered by complexation with carboxymethylcellulose
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Author keywords
Carboxymethylcellulose; Foaming properties; Potato protein
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Indexed keywords
ADSORPTION;
AGRICULTURAL PRODUCTS;
CELLULOSE;
HEAT TREATMENT;
MOLECULAR WEIGHT;
SODIUM CHLORIDE;
SOLUBILITY;
SURFACE PROPERTIES;
FOAMING PROPERTIES;
PROTEINS;
CARBOXYMETHYLCELLULOSE;
EGG WHITE;
OVALBUMIN;
SODIUM CHLORIDE;
STABILIZING AGENT;
THIOL GROUP;
VEGETABLE PROTEIN;
ADSORPTION;
COMPLEX FORMATION;
CONFERENCE PAPER;
DISULFIDE BOND;
EFFLUENT;
FOAM;
FOOD PROCESSING;
FREEZE DRYING;
HEAT TREATMENT;
MOLECULAR WEIGHT;
OXIDATION;
POTATO;
PRIORITY JOURNAL;
PROTEIN CONTENT;
PROTEIN DENATURATION;
PROTEIN ISOLATION;
SOLUBILITY;
SURFACE PROPERTY;
SURFACE TENSION;
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EID: 0034993362
PISSN: 09277765
EISSN: None
Source Type: Journal
DOI: 10.1016/S0927-7765(01)00185-0 Document Type: Conference Paper |
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Times cited : (22)
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References (13)
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