Effect of egg white protein-pectin electrostatic interactions in a high sugar content system on foaming and foam rheological properties

Sadahira, MS, Rodrigues, MI, Akhtar, M et al. (2 more authors) (2016) Effect of egg white protein-pectin electrostatic interactions in a high sugar content system on foaming and foam rheological properties. Food Hydrocolloids, 58. pp. 1-10. ISSN 0268-005X

Abstract

Metadata

Authors/Creators:
  • Sadahira, MS
  • Rodrigues, MI
  • Akhtar, M
  • Murray, BS
  • Netto, FM
Copyright, Publisher and Additional Information: © 2016, Elsevier Ltd. This is an author produced version of a paper published in Food Hydrocolloids. Uploaded in accordance with the publisher's self-archiving policy.
Keywords: Sucrose; Glucose syrup; Invert sugar; Electrostatic complexes; Rheology
Dates:
  • Published: July 2016
  • Accepted: 5 February 2016
  • Published (online): 11 February 2016
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 11 Mar 2016 14:25
Last Modified: 12 Apr 2017 08:37
Published Version: http://dx.doi.org/10.1016/j.foodhyd.2016.02.007
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.foodhyd.2016.02.007

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