The hydrophilic, foaming and emulsifying properties of casein concentrates produced by various methods

International Journal of Food Science and Technology

Volumn 41, Issue 6, 2006, Pages 609-617

  Roman, Janesca A ^a   Sgarbieri, Valdemiro C ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Emulsifying capacity; Emulsion stability; Foam stability; Foaming capacity; Solubility; Water absorption; Water retention

Indexed keywords

EID: 33646784367     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.01090.x     Document Type: Article

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