Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10375995 | Food Hydrocolloids | 2005 | 9 Pages |
Abstract
The results may be interpreted in terms of the bulk and surface rheological properties of the mixed protein/polysaccharide foams and suggest that protein-polysaccharide interactions are strongly affected by the hydrolysis of the protein.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
K.D. Martinez, R.I. Baeza, F. Millán, A.M.R. Pilosof,