Correlation of average hydrophobicity, water/air interface surface rheological properties and foaming properties of proteins

Food Science and Technology International

Volumn 18, Issue 2, 2012, Pages 187-193

  Medrano, A ^a   Abirached, C ^a   Araujo, A C ^a   Panizzolo, L A ^a   Moyna, P ^a   Anon M C ^b  

^a UNIVERSIDAD DE LA REPÚBLICA   (Uruguay)

^b CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

Author keywords

foams; interfacial rheology; milk whey proteins; Soy proteins

Indexed keywords

ADSORBED FILMS; AIR WATER INTERFACES; COMPARATIVE STUDIES; CONGLYCININ; DILATATIONAL MODULUS; DISPROPORTIONATIONS; EQUILIBRIUM PRESSURE; EQUILIBRIUM SURFACE TENSION; FOAMING PROPERTIES; GLYCININ; INITIAL RATE; INTERFACIAL RHEOLOGY; LACTOGLOBULIN; LIQUID VOLUME; MILK PROTEIN; MILK WHEY PROTEINS; MOLECULAR FLEXIBILITY; MOLECULAR SIZE; POSITIVE CORRELATIONS; RATE OF ADSORPTION; RHEOLOGICAL PROPERTY; SOY PROTEINS; SOYBEAN PROTEINS; WATER/AIR INTERFACE; WHEY PROTEINS;

ADSORPTION; DAIRY PRODUCTS; FOAMS; HYDROPHOBICITY; INTERFACES (MATERIALS); LIQUIDS; RHEOLOGY; SURFACE TENSION;

PROTEINS;

GLYCINE MAX;

PROTEIN; WATER;

AIR; ARTICLE; CHEMICAL PHENOMENA; CHEMISTRY; FLOW KINETICS; SURFACE PROPERTY;

AIR; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; PROTEINS; RHEOLOGY; SURFACE PROPERTIES; WATER;

EID: 84859058210     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013211415137     Document Type: Article

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