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...
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Veröffentlicht in: | Food hydrocolloids 2009-03, Vol.23 (2), p.352-365 |
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Hauptverfasser: | , , , , , , |
Format: | Artikel |
Sprache: | eng |
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