Synergy between ovalbumin and lysozyme leads to non-additive interfacial and foaming properties of mixtures

This study was undertaken to characterize the interfacial and foaming properties of different mixtures at the air–water interface under the same concentration range, and to put into light putative particular behaviors of mixtures. Different complementary techniques have been coupled such as null ell...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Food hydrocolloids 2009-03, Vol.23 (2), p.352-365
Hauptverfasser: Le Floch-Fouéré, C., Pezennec, S., Lechevalier, V., Beaufils, S., Desbat, B., Pézolet, M., Renault, A.
Format: Artikel
Sprache:eng
Schlagworte:
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!