Foaming properties of potato (Solanum tuberosum) proteins: A study by the gas sparging method

Colloids and Surfaces A: Physicochemical and Engineering Aspects

Volumn 475, Issue 1, 2015, Pages 75-83

  Lomolino, Giovanna ^a   Vincenzi, Simone ^a   Gazzola, Diana ^a   Crapisi, Antonella ^a   Curioni, Andrea ^a  

^a UNIVERSITY OF PADOVA   (Italy)

Author keywords

Foam; Foam expansion; Foam stability; Gas sparging; Image analysis; Patatin

Indexed keywords

FOAMS; GASES; IMAGE ANALYSIS; PLANT EXPANSION; PROTEINS;

COMMERCIAL SAMPLE; FOAM EXPANSION; FOAM STABILITY; FOAMING PROPERTIES; GAS SPARGING; PATATIN; SAUTER MEAN DIAMETER (SMD); SOLANUM TUBEROSUM;

GAS FOAMING;

CARBON DIOXIDE; NITROGEN; PATATIN; UNCLASSIFIED DRUG; VEGETABLE PROTEIN;

AIR; ARTICLE; FOAM; FOAM EXPANSION; FOAM STABILITY; FOAMING; GAS SPARGING METHOD; IMAGE ANALYSIS; NONHUMAN; PH; PHYSICAL PARAMETERS; POLYACRYLAMIDE GEL ELECTROPHORESIS; POTATO; PRIORITY JOURNAL; PROTEIN ANALYSIS; PROTEIN ELECTROPHORESIS; SOLUBILITY; SOLUBILIZATION; SPARGING; STATIC ELECTRICITY; STEREOMICROSCOPY;

EID: 84933508419     PISSN: 09277757     EISSN: 18734359     Source Type: Journal    
DOI: 10.1016/j.colsurfa.2015.01.093     Document Type: Article

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