| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277792 | Journal of Food Engineering | 2012 | 10 Pages |
Abstract
⺠SC glycoconjugates have a high elastic character and cohesion of the interfacial film. ⺠SC glycoconjugates show interfacial features suitable to stabilize the foam at pH 5. ⺠Glycation of SC with galactose is an efficient method to improve foaming properties. ⺠Glycation of SC may extend its applicability range as a foaming agent in acidic foods.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Marta Corzo-MartÃnez, Cecilio Carrera-Sánchez, Mar Villamiel, Juan M. RodrÃguez-Patino, F. Javier Moreno,