Whey proteins dominate the air-water interface in protein mixtures.
Publication Date: 01-JAN-08
Publication Title: Emerging Food R&D Report
Format: Online

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Description

Protein foams are an integral component of many foods. They play an important role in determining the quality of a product. Egg white protein (EWP) has been historically used as a foaming agent because of its ability to form foams with high volume--overrun--and stability.

Whey protein isolate (WPI) produces foams...

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