The effects of added proteins on the functionality of gum arabic in soft drink emulsion systems
- 30 September 1990
- journal article
- research article
- Published by Elsevier in Food Hydrocolloids
- Vol. 4 (3), 177-184
- https://doi.org/10.1016/s0268-005x(09)80150-1
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Changes in the Hydrophobicity and Functionality of Whey during the Processing of Whey Protein ConcentratesJournal of Food Science, 1988
- A Collaborative Study to Develop a Standardized Food Protein Solubility ProcedureJournal of Food Science, 1985
- Prediction of the Strength of Whey Protein Gels Based on CompositionJournal of Food Science, 1985
- Emulsifying properties of proteins: evaluation of a turbidimetric techniqueJournal of Agricultural and Food Chemistry, 1978