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Effect of pH and interaction between egg white protein and hydroxypropymethylcellulose in bulk aqueous medium on

Mitie S Sadahira1, Fernanda C Rezende Lopes2, Maria I Rodrigues3

  • 1Instituto de Tecnologia de Alimentos/ITAL, Av. Brasil, 2880, CEP: 13070-178, Campinas, Brazil.

Carbohydrate Polymers
|April 11, 2015
PubMed

Keywords:
CoalescenceInterfacial tensionRheologyStructureThermodynamic incompatibility

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