Surface and foaming properties of potato proteins: Impact of protein concentration, pH value and ionic strength
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DOI: 10.1016/j.foodhyd.2020.105981
Abstract: Abstract Using a multiscale approach, potato protein isolate was characterized holistically in terms of its solubility and surface charge, surface activity and surface dilatational properties as well foaming properties and bubble structural attributes. By means… read more here.
Keywords: surface; foaming properties; protein concentration; potato proteins ... See more keywords