Foaming Properties of Whey Protein Isolate and λ-Carrageenan Mixed Systems

Journal of Food Science

Volumn 80, Issue 8, 2015, Pages N1893-N1902

  Wang, Zhengshan ^a   Zhang, Sha ^a   Vardhanabhuti, Bongkosh ^a  

^a UNIVERSITY OF MISSOURI   (United States)

Author keywords

Foaming properties; Lambda carrageenan; Soluble complex; Whey protein isolate

Indexed keywords

BIOPOLYMER; CARRAGEENAN; WHEY PROTEIN;

CHEMISTRY; ELASTICITY; FLOW KINETICS; FOOD HANDLING; HEAT; HUMAN; PH; VISCOSITY;

BIOPOLYMERS; CARRAGEENAN; ELASTICITY; FOOD HANDLING; HOT TEMPERATURE; HUMANS; HYDROGEN-ION CONCENTRATION; RHEOLOGY; VISCOSITY; WHEY PROTEINS;

EID: 84938851244     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12940     Document Type: Article

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