Clxxxv. the Denaturation of Proteins. Ix. the Effect of the Addition of Electro- Lytes on the Viscosity of Solutions of Crystalline Egg-albumin
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The Effects of Iranian Gum Tragacanth on the Foaming Properties of Egg White Proteins in Comparison with Guar and Xanthan Gums
ABSTRACT: This paper presents the results of studies concerned with the preparation of fresh food foams based on egg white and various hydrocolloids including Iranian gum tragacanth, guar and xanthan gums at different concentrations (0.002-0.040% w/w). The basic physical parameters of the obtained foams such as overrun, stability and morphology of gas bubbles were measured. Viscosity measuremen...
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Protein isolate is used in the food industry in order to process and stabilise food foams. Thereforethere has been a great deal of interest and research in order to understand the effect of processingparameters on the functional properties of the isolate. The major purpose of this research is to studythe foamability of the different proteins - starch nano-particle system. The results from exper...
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