Effect of pH and interaction between egg white protein and hydroxypropymethylcellulose in bulk aqueous medium on foaming properties

Carbohydrate Polymers

Volumn 125, Issue , 2015, Pages 26-34

  Sadahira, Mitie S ^a   Lopes, Fernanda C Rezende ^b   Rodrigues, Maria I ^c   Yamada, Aureo T ^b   Cunha, Rosiane L ^b   Netto, Flavia M ^b  

^a INSTITUTO DE TECNOLOGIA DE ALIMENTOS   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

^c Protimiza Consultoria e Treinamento em Planejamento de Experimentos e Otimizacao de Processos   (Brazil)

Author keywords

Coalescence; Interfacial tension; Rheology; Structure; Thermodynamic incompatibility

Indexed keywords

BIOMOLECULES; BIOPOLYMERS; COALESCENCE; PROTEINS; RHEOLOGY; STRUCTURE (COMPOSITION); SURFACE TENSION;

AQUEOUS MEDIUM; DISPROPORTIONATIONS; EGG WHITE PROTEINS; FOAMING CAPACITIES; FOAMING PROPERTIES; HYDROXYPROPYL METHYLCELLULOSE; PROCESS PARAMETERS; THERMODYNAMIC COMPATIBILITY;

PH EFFECTS;

ANTIFOAMING AGENT; EGG PROTEIN; HYDROXYPROPYLMETHYLCELLULOSE; SURFACTANT; WATER;

CHEMISTRY; PH;

ANTIFOAMING AGENTS; EGG PROTEINS; HYDROGEN-ION CONCENTRATION; HYPROMELLOSE DERIVATIVES; SURFACE-ACTIVE AGENTS; WATER;

EID: 84925052237     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2015.02.033     Document Type: Article

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