Relationship of Absorptive and Interfacial Behavior of Some Food Proteins to Their Emulsifying Properties

The relationship between surface and interfacial tension of 14 food proteins and their hydrophilic/lipophilic characteristics was studied. Maximum lowering of surface and interfacial tension was achieved when the water‐oil absorption index (WOAI), calculated by measuring the spontaneous water and oi...

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Detalles Bibliográficos
Autores principales:	ELIZALDE, B.E., PILOSOF, A.M.R., BARTHOLOMAI, G.B.
Formato:	JOUR
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_00221147_v56_n1_p253_ELIZALDE
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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