Interfacial and foaming characteristics of milk whey protein and polysaccharide mixed systems
Protein‐polysaccharide (PS) interactions find many applications in food engineering and new foam formulations. In this article, we have studied the effect of anionic nonsurface active PSs [sodium alginate (SA) and lambda‐carrageenan (λ‐C)] in aqueous solution on interfacial and foaming characteristi...
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Published in | AIChE journal Vol. 56; no. 4; pp. 1107 - 1117 |
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Main Authors | , , , , |
Format | Journal Article |
Language | English |
Published |
Hoboken
Wiley Subscription Services, Inc., A Wiley Company
01.04.2010
Wiley American Institute of Chemical Engineers |
Subjects | |
Online Access | Get full text |
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