Protein/polysaccharide intramolecular electrostatic complex as superior food-grade foaming agent

Published 2019 View Full Article

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Title
Protein/polysaccharide intramolecular electrostatic complex as superior food-grade foaming agent
Authors
Keywords
Intramolecular electrostatic complex, Phase diagram, Whey protein isolate, Alginate, Foam capacity, Foam stability
Journal
FOOD HYDROCOLLOIDS
Volume 101, Issue -, Pages 105474
Publisher
Elsevier BV
Online
2019-11-02
DOI
10.1016/j.foodhyd.2019.105474

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