| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6398290 | Food Research International | 2013 | 7 Pages |
Abstract
⺠Emulsion formed with beta-lactoglobulin, heated for different periods, was studied. ⺠Emulsifying and foaming properties of the protein were compared. ⺠Opposite effects on foaming/emulsifying properties of the protein were found.
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Food Science
Authors
Andrea Moro, Germán D. Báez, Griselda A. Ballerini, Pablo A. Busti, Néstor J. Delorenzi,