Foam and emulsion properties of potato protein isolate and purified fractions

Food Hydrocolloids

Volumn 74, Issue , 2018, Pages 367-378

  Schmidt, Jesper Malling ^a   Damgaard, Henriette ^b   Greve Poulsen, Mathias ^c   Larsen, Lotte Bach ^a   Hammershøj, Marianne ^a  

^a AARHUS UNIVERSITY   (Denmark)

^b AKV Langholt   (Denmark)

^c KMC   (Denmark)

Author keywords

Emulsion; Foam; Potato; Protein: patatin; Surface tension

Indexed keywords

CHROMATOGRAPHIC ANALYSIS; DROPS; EMULSIFICATION; HYDROPHOBIC CHROMATOGRAPHY; HYDROPHOBICITY; ION CHROMATOGRAPHY; ION EXCHANGE; PURIFICATION; SPRAY DRYING;

DROPLETS SIZES; EMULSION PROPERTIES; FOAM PROPERTIES; ION EXCHANGE CHROMATOGRAPHY; POTATO; POTATO PROTEIN ISOLATES; PROTEASE INHIBITOR; PROTEIN: PATATIN; SPRAY DRIED; SPRAY-DRIED POWDERS;

PROTEINS;

EID: 85029521398     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2017.07.032     Document Type: Article

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