Surface tension of Phaseolus vulgaris and coccineus proteins and effect of polysaccharides on their foaming properties

Food Chemistry

Volumn 101, Issue 1, 2007, Pages 37-48

  Makri, Eleousa A ^a   Doxastakis, Georgios I ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Arabic gum; Foaming properties; Locust bean gum; Phaseolus; Surface tension; Xanthan gum

Indexed keywords

ALGAROBA; GUM ARABIC; PHASEOLUS COCCINEUS EXTRACT; PHASEOLUS VULGARIS EXTRACT; PLANT EXTRACT; POLYSACCHARIDE; UNCLASSIFIED DRUG; XANTHAN;

ADSORPTION; ANALYTIC METHOD; ARTICLE; BEAN; CONCENTRATION (PARAMETERS); FOAMING; PH; PHASEOLUS COCCINEUS; PHASEOLUS VULGARIS; PRECIPITATION; PROTEIN ISOLATION; SURFACE TENSION; ULTRAFILTRATION; VISCOSITY;

PHASEOLUS COCCINEUS; PHASEOLUS VULGARIS;

EID: 33746898209     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.12.051     Document Type: Article

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