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Effects of sucrose and sodium chloride on foaming properties of egg white proteins

✍ Scribed by Vassilios Raikos; Lydia Campbell; Stephen R. Euston

Book ID
116488195
Publisher
Elsevier Science
Year
2007
Tongue
English
Weight
1014 KB
Volume
40
Category
Article
ISSN
0963-9969

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Effects of sodium chloride, guanidine hy
Effects of sodium chloride, guanidine hydrochloride, and sucrose on the viscoelastic properties of sodium hyaluronate solutions
✍ Y. Mo; T. Takaya; K. Nishinari; K. Kubota; A. Okamoto πŸ“‚ Article πŸ“… 1999 πŸ› Wiley (John Wiley & Sons) 🌐 English βš– 207 KB πŸ‘ 2 views

Effects of sodium chloride (NaCl), guanidine hydrochloride (GuHCl), or sucrose on the viscoelasticity of sodium hyaluronate (NaHA) solutions were studied. NaCl and GuHCl decreased both storage and loss moduli, while sucrose increased both moduli. The critical concentration C\* was determined as an i