✦ LIBER ✦

Effects of sucrose on egg white protein and whey protein isolate foams: Factors determining properties of wet and dry foams (cakes)

✍ Scribed by Xin Yang; E. Allen Foegeding

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Foams Prepared from Whey Protein Isolate

✍ Xin Yang; Tristan K. Berry; E. Allen Foegeding 📂 Article 📅 2009 🏛 Institute of Food Technologists 🌐 English ⚖ 663 KB

Effects of sucrose and sodium chloride o

✍ Vassilios Raikos; Lydia Campbell; Stephen R. Euston 📂 Article 📅 2007 🏛 Elsevier Science 🌐 English ⚖ 1014 KB

Comparative effect of thermal treatment

✍ I. Nicorescu; C. Vial; E. Talansier; V. Lechevalier; C. Loisel; D. Della Valle; 📂 Article 📅 2011 🏛 Elsevier Science 🌐 English ⚖ 792 KB

Effects of Lysozyme, Clupeine, and Sucro

✍ L.G. PHILLIPS; S.T. YANG; W. SCHULMAN; J.E. KINSELLA 📂 Article 📅 1989 🏛 Institute of Food Technologists 🌐 English ⚖ 675 KB

EFFECTS OF IONIC STRENGTH ON THE FOAMING

✍ E.A. ERÇELEBI; E. IBANOĞLU 📂 Article 📅 2009 🏛 John Wiley and Sons 🌐 English ⚖ 670 KB

Proteose Peptones and Physical Factors A

✍ HAIMING ZHU; SRINIVASAN DAMODARAN 📂 Article 📅 1994 🏛 Institute of Food Technologists 🌐 English ⚖ 830 KB