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Correlation of average hydrophobicity, water/air interface surface rheological properties and foaming properties of proteins.
Medrano, A; Abirached, C; Araujo, A C; Panizzolo, L A; Moyna, P; Añón, M C.
Affiliation
  • Medrano A; Cátedra de Ciencia y Tecnología de los Alimentos, Universidad de la República, Uruguay. amedrano@fq.edu.uy
Food Sci Technol Int ; 18(2): 187-93, 2012 Apr.
Article in En | MEDLINE | ID: mdl-22414931
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Rheology / Surface Properties / Water / Proteins / Air / Hydrophobic and Hydrophilic Interactions Language: En Journal: Food Sci Technol Int Year: 2012 Document type: Article
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Rheology / Surface Properties / Water / Proteins / Air / Hydrophobic and Hydrophilic Interactions Language: En Journal: Food Sci Technol Int Year: 2012 Document type: Article