The analysis of the influence of xanthan gum and apple pectins on egg white protein foams using the large amplitude oscillatory shear method

Food Hydrocolloids

Volumn 54, Issue , 2016, Pages 293-301

  Ptaszek, Paweł ^a   Kabziński, Maciej ^a   Ptaszek, Anna ^a   Kaczmarczyk, Kacper ^a   Kruk, Joanna ^a   Bieńczak, Agata ^b  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

^b Poznan Institute of Technology   (Poland)

Author keywords

Egg white protein; Foam; Geometrical decomposition; Hydrocolloids; Large amplitudes oscillatory shear (LAOS)

Indexed keywords

EID: 84946426704     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.10.010     Document Type: Article

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