Influence of chemical composition and structural properties on the surface behavior and foam properties of tofu-whey concentrates in acid medium

Food Research International

Volumn 128, Issue , 2020, Pages

  Henao Ossa, J Sebastian ^a   Wagner, Jorge R ^a,b   Palazolo, Gonzalo G ^a,b  

^a UNIVERSIDAD NACIONAL DE QUILMES   (Argentina)

^b Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

Aggregation; Foaming properties; Polysaccharides; Proteins; Surface behaviour; Tofu whey concentrates

Indexed keywords

AGGLOMERATION; AGGREGATES; COVALENT BONDS; HYDROPHOBICITY; PH; POLYSACCHARIDES; PROTEINS; SULFUR COMPOUNDS;

AIR/WATER INTERFACES; CARBOHYDRATE CONTENT; CHEMICAL COMPOSITIONS; FOAMING PROPERTIES; MOLECULAR FLEXIBILITY; STRUCTURAL DIFFERENCES; TEMPERATURE AND PRESSURES; TOFU WHEY;

STRUCTURAL PROPERTIES;

WHEY PROTEIN;

CHEMICAL PHENOMENA; CHEMISTRY; EMULSION; HEAT; PH; SOLUBILITY; SOY FOOD; SURFACE PROPERTY;

EMULSIONS; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; SOLUBILITY; SOY FOODS; SURFACE PROPERTIES; WHEY PROTEINS;

EID: 85074819620     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2019.108772     Document Type: Article

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