Neutral Salt Effects on Stability of Whey Protein Isolate Foams

Journal of Food Science

Volumn 56, Issue 2, 1991, Pages 588-589

  PHILLIPS, L G ^a   YANG, ST ^a   KINSELLA, J E ^a  

^a Cornell Univ ^*  (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84985204872     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1991.tb05333.x     Document Type: Article

References (10)

1. Effects of ions on protein conformation and functionality
2. Structures of proteins important in foaming
3. The conformations of proteins at the air‐water interface and their role in stabilizing foams
4. Milk proteins: Physicochemical and functional properties
5. Structure‐function relationships in food proteins: Film and foaming behavior
6. A method for the measurement of foam formation and stability
7. Effects of lysozyme, clupeine and sucrose on the foaming properties of whey protein isolate and β‐lactoglobulin
8. Effects of pH and heat treatment on the foaming characteristics of whey protein isolate