Related references
Note: Only part of the references are listed.Influence of κ-carrageenan on the rheological behaviour of a model cake flour system
Min Huang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Water dynamics changes and protein denaturation in surf clam evaluated by two-dimensional LF-NMR T1-T2 relaxation technique during heating process
Siqi Wang et al.
FOOD CHEMISTRY (2020)
Flocculation behavior and gel properties of egg yolk/κ-carrageenan composite aqueous and emulsion systems: Effect of NaCl
Junhua Li et al.
FOOD RESEARCH INTERNATIONAL (2020)
Effect of CaCl2 on the stability and rheological properties of foams and high-sugar aerated systems produced by preheated egg white protein
Farhad Alavi et al.
FOOD HYDROCOLLOIDS (2020)
A simplified model to describe drainage of egg white powder foam containing additives
Ali Faezian et al.
CHEMICAL ENGINEERING SCIENCE (2019)
Ovalbumin and guar gum foam and its surface properties as influenced by sucrose and sorbitol
Andrea Alves Simiqueli et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)
Foaming and air-water interfacial characteristics of solutions containing both gluten hydrolysate and egg white protein
Arno G. B. Wouters et al.
FOOD HYDROCOLLOIDS (2018)
Effect of oxidative modification on structural and foaming properties of egg white protein
Xiang Duan et al.
FOOD HYDROCOLLOIDS (2018)
Influence of pH on foaming and rheological properties of aerated high sugar system with egg white protein and hydroxypropylmethylcellulose
Mitie S. Sadahira et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Effect of a multiple freeze-thaw process on structural and foaming properties of individual egg white proteins
Xiang Duan et al.
FOOD CHEMISTRY (2017)
Air-water interfacial properties of enzymatically hydrolyzed wheat gluten in the presence of sucrose
Arno G. B. Wouters et al.
FOOD HYDROCOLLOIDS (2017)
Physicochemical and functional properties of livetins fraction from hen egg yolk
Meram Chalamaiah et al.
FOOD BIOSCIENCE (2017)
Effects of solid content and temperature on viscosity of tapioca meal
Abdul-Rasaq A. Adebowale et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2013)
Using modified soy protein to enhance foaming of egg white protein
Guang Wang et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2012)
The stability and physical properties of egg white and whey protein foams explained based on microstructure and interfacial properties
Xin Yang et al.
FOOD HYDROCOLLOIDS (2011)
Comparative effect of thermal treatment on the physicochemical properties of whey and egg white protein foams
I. Nicorescu et al.
FOOD HYDROCOLLOIDS (2011)
Protein-polysaccharide interactions at fluid interfaces
Juan Miguel Rodriguez Patino et al.
FOOD HYDROCOLLOIDS (2011)
Effects of sucrose on egg white protein and whey protein isolate foams: Factors determining properties of wet and dry foams (cakes)
Xin Yang et al.
FOOD HYDROCOLLOIDS (2010)
Impact of pH on the interactions between whey and egg white proteins as assessed by the foamability of their mixtures
Malgorzata Kuropatwa et al.
FOOD HYDROCOLLOIDS (2009)
Comparisons of the foaming and interfacial properties of whey protein isolate and egg white proteins
J. P. Davis et al.
COLLOIDS AND SURFACES B-BIOINTERFACES (2007)
Effects of sucrose and sodium chloride on foaming properties of egg white proteins
Vassilios Raikos et al.
FOOD RESEARCH INTERNATIONAL (2007)
Factors determining the physical properties of protein foams
EA Foegeding et al.
FOOD HYDROCOLLOIDS (2006)
The application of hierarchical clusters analysis to the study of the composition of foods
EAFD Torres et al.
FOOD CHEMISTRY (2006)
Flow behaviour of chickpea (Cicer arietinum L.) flour dispersions:: effect of additives
R Ravi et al.
JOURNAL OF FOOD ENGINEERING (2004)
Influence of the water-air interface on the apparent surface tension of aqueous solutions of hydrophilic solutes
A Docoslis et al.
COLLOIDS AND SURFACES B-BIOINTERFACES (2000)