The effect of pectins and xanthan gum on physicochemical properties of egg white protein foams

Journal of Food Engineering

Volumn 144, Issue , 2015, Pages 129-137

  Ptaszek, Paweł ^a   Kabziński, Maciej ^a   Kruk, Joanna ^a   Kaczmarczyk, Kacper ^a   Zmudziński, Daniel ^a   Liszka Skoczylas, Marta ^a   Mickowska, Barbara ^a   Łukasiewicz, Marcin ^a   Banaś, Joanna ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

Egg white proteins; Foam; Hydrocolloids; Image analysis; Kolmogorov Smirnov test; Surface hydrophobicity

Indexed keywords

ALKYLATION; AMINO ACIDS; COLLOIDS; FOAMS; HYDROPHOBICITY; IMAGE ANALYSIS; WEIBULL DISTRIBUTION; XANTHAN GUM;

EGG WHITE PROTEINS; ELECTROPHORETIC ANALYSIS; HYDROCOLLOIDS; KOLMOGOROV-SMIRNOV TEST; MAXIMUM LIKELIHOOD METHODS; MOLECULAR CHARACTERIZATION; PHYSICOCHEMICAL PROPERTY; SURFACE HYDROPHOBICITY;

PROTEINS;

EID: 84906535741     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2014.07.017     Document Type: Article

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