Effects of denaturation on soy protein-xanthan interactions: Comparison of a whipping-rheological and a bubbling method
The effect of xanthan on foam formation and on physical mechanisms of destabilization involved in the breakdown of foams made from native and denatured soy protein at neutral pH was studied by a bubbling and a whipping-rheological method. Parameters describing foam formation and destabilization by l...
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2001
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09277765_v21_n1-3_p163_Carp http://hdl.handle.net/20.500.12110/paper_09277765_v21_n1-3_p163_Carp |
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