Foaming and surface properties of casein glycomacropeptide-gelatin mixtures as affected by their interactions in the aqueous phase
Gelatin is widely used in food industry for the stabilization of foam products. On the other hand, casein glycomacropeptide (CMP) is a bioactive peptide with high surface activity. The aim of this work was to study the interfacial and foaming properties of CMP-gelatin mixed systems at pH 6.5 and 3.5...
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| Autores principales: | Martinez, M.J., Pizones Ruiz-Henestrosa, V.M., Carrera Sánchez, C., Rodríguez Patino, J.M., Pilosof, A.M.R. |
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| Formato: | JOUR |
| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_0268005X_v33_n1_p48_Martinez |
| Aporte de: |
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