Effect of egg white protein-pectin electrostatic interactions in a high sugar content system on foaming and foam rheological properties

Food Hydrocolloids

Volumn 58, Issue , 2016, Pages 1-10

  Sadahira, Mitie S ^a   Rodrigues, Maria I ^b   Akhtar, Mahmood ^c   Murray, Brent S ^c   Netto, Flavia M ^d  

^a INSTITUTO DE TECNOLOGIA DE ALIMENTOS   (Brazil)

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

^c UNIVERSITY OF LEEDS   (United Kingdom)

^d UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Electrostatic complexes; Glucose syrup; Invert sugar; Rheology; Sucrose

Indexed keywords

BIOMOLECULES; ELECTROSTATICS; FOAMS; RHEOLOGY; SYSTEM STABILITY; VISCOSITY;

APPARENT VISCOSITY; EGG WHITE PROTEINS; ELECTROSTATIC COMPLEXES; FOAMING CAPACITIES; FOAMING PROPERTIES; GLUCOSE SYRUP; INVERT SUGAR; RHEOLOGICAL PROPERTY; SUGAR CONTENT; TOTAL SOLIDS;

PROTEINS;

EID: 84958521080     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.02.007     Document Type: Article

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