Interfacial and foaming characteristics of protein-lipid systems

Food Hydrocolloids

Volumn 11, Issue 1, 1997, Pages 49-58

  Rodríguez Patino, Juan M ^a   Rodríguez Niño, Rosario ^a   Álvarez Gómez, José M ^a  

^a UNIVERSITY OF SEVILLE   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

BODY FLUIDS; CRITICAL MICELLE CONCENTRATION; MICELLES; SODIUM CHLORIDE; SURFACE TENSION; TEMPERATURE DISTRIBUTION;

AQUEOUS PHASIS; BOVINE SERUM ALBUMINS; CRITICAL MICELLER CONCENTRATIONS; FOAM STABILITY; FOAMING PROPERTIES; INTERFACIAL PROPERTY; LIPID SYSTEMS; NACL SOLUTION; TWEEN-20; WATER SOLUTIONS;

PROTEINS;

EID: 33749447860     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/s0268-005x(97)80010-0     Document Type: Article

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