Article ID Journal Published Year Pages File Type
10277341 Journal of Food Engineering 2012 8 Pages PDF
Abstract
► Enzymatic hydrolysis and PS addition on β-LG foaming characteristics were studied. ► Foaming characteristics were analyzed through conductivity and optical methods. ► Limited enzymatic hydrolysis caused an improvement of β-LG foaming characteristics. ► PS addition produced different effects on β-LG foaming characteristics. ► They depend on PS type, their concentration, and the degree of enzymatic hydrolysis.
Keywords
Related Topics
Physical Sciences and Engineering Chemical Engineering Chemical Engineering (General)
Preview
Foaming characteristics of β-lactoglobulin as affected by enzymatic hydrolysis and polysaccharide addition: Relationships with the bulk and interfacial properties
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