Foaming characteristics of β-lactoglobulin as affected by enzymatic hydrolysis and polysaccharide addition: Relationships with the bulk and interfacial properties
| Autor: | Perez, Adrián A., Sánchez, Cecilio Carrera, Rodríguez Patino, Juan M., Rubiolo, Amelia C., Santiago, Liliana G. |
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| Zdroj: | In Journal of Food Engineering November 2012 113(1):53-60 |
| Databáze: | ScienceDirect |
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