𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Effect of xanthan gum on enhancing the foaming properties of whey protein isolate

✍ Scribed by C. L. Mott; N. S. Hettiarachchy; M. Qi

Publisher
Springer-Verlag
Year
1999
Tongue
English
Weight
558 KB
Volume
76
Category
Article
ISSN
0003-021X

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Influence of isolation conditions on foa
Influence of isolation conditions on foaming properties of faba bean protein isolates
✍ Muschiolik, G. ;HΓΆrske, H. ;Schneider, Ch. ;Schultz, M. ;Schmandke, H. πŸ“‚ Article πŸ“… 1986 πŸ› John Wiley and Sons 🌐 English βš– 172 KB

Table 1 Influence of acetylation degree on gelling properties of solutions of broad bean protein isolates Product Gel firmness Short characterization of the gel WaI Unmodified protein isolate 0.9 No gel, viscous pulp Acetylated protein isolate; acetylation degree z 68% 7.4 Soft gel, brittle structur