Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
1188662 | Food Chemistry | 2009 | 5 Pages |
Abstract
Furthermore, the relationship between polypeptides and foam was demonstrated with a prediction equation of foam stability time, which was computed using the partial least square (PLS) regression technique. This mathematical equation confirmed that the polypeptides of high molecular mass are especially related to this foaming parameter.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Domingo Blanco-Gomis, Juan J. Mangas-Alonso, Sara Junco-Corujedo, Ma.Dolores Gutiérrez-Álvarez,