Effect of pH on the interactions of sodium caseinate with soy phospholipids in relation to the foaming ability of their mixtures

✍ Scribed by Tatiana A. Istarova; Maria G. Semenova; Galina M. Sorokoumova; Alla A. Selishcheva; Larisa E. Belyakova; Yurii N. Polikarpov; M.S. Anokhina

• Book ID: 113627188
• Publisher: Elsevier Science
• Year: 2005
• Tongue: English
• Weight: 500 KB
• Volume: 19
• Category: Article
• ISSN: 0268-005X
• DOI: 10.1016/j.foodhyd.2004.10.009