Browsing by Title "Foaming properties of whey protein isolate and [lambda]-carrageenan mixed systems"
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Foaming properties of whey protein isolate and [lambda]-carrageenan mixed systems
(University of Missouri--Columbia, 2013)Heating protein with polysaccharide under a net negative condition can induce the formation of soluble complex with improved functional properties. Studies on foaming properties of whey protein isolate (WPI) with polysaccharide ...