Emulsifying and foaming properties of a derivatized whey protein ingredient

International Journal of Food Properties

Volumn 8, Issue 2, 2005, Pages 243-253

  Firebaugh, J D ^a   Daubert, C R ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Emulsifying capacity; Functionality; Protein foam; Whey protein

Indexed keywords

EMULSIONS; HYDRATION; IONIZATION; PH EFFECTS; POWDERS; PROTEINS; VISCOSITY; WATER; YIELD STRESS;

EMULSIFYING CAPACITY; FUNCTIONALITY; PROTEIN FOAM; WHEY PROTEIN;

EMULSIFICATION;

EID: 24644448239     PISSN: 10942912     EISSN: None     Source Type: Journal    
DOI: 10.1081/JFP-200060245     Document Type: Review

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