The effect of pectins and xanthan gum on physicochemical properties of egg white protein foams

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Title
The effect of pectins and xanthan gum on physicochemical properties of egg white protein foams
Authors
Keywords
Foam, Egg white proteins, Hydrocolloids, Kolmogorov–Smirnov test, Surface hydrophobicity, Image analysis
Journal
JOURNAL OF FOOD ENGINEERING
Volume 144, Issue -, Pages 129-137
Publisher
Elsevier BV
Online
2014-08-12
DOI
10.1016/j.jfoodeng.2014.07.017

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