Impact of proteins-κ-carrageenan interactions on foam properties

LWT

Volumn 37, Issue 5, 2004, Pages 573-580

  Carp, D J ^a,b   Baeza, R I ^a,b   Bartholomai, G B ^a,b   Pilosof, A M R ^a,b  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^b Consejo Nac Invest Cie Y Tec R ^*  (Argentina)

Author keywords

Foam stability; Soy protein; Lactoglobulin; Carrageenan

Indexed keywords

GLYCINE MAX;

EID: 3042644573     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2003.11.007     Document Type: Article

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