Effect of pH on the interactions of sodium caseinate with soy phospholipids in relation to the foaming ability of their mixtures

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• 作者：Istarova ; Tatiana A. ; Semenova ; Maria G. ; Sorokoumova ; Galina M. ; Selishcheva ; Alla A. ; Belyakova ; Larisa E. ; et. al.
• 关键词：Protein ; Surfactant ; Phospholipids ; Sodium caseinate ; Interactions ; Thermodynamics ; Surface activity ; Foams
• 刊名：Food Hydrocolloids
• 出版年：2005
• 出版时间：May, 2005
• 年：2005
• 卷：19
• 期：3
• 页码：429-440
• 全文大小：500 K

文摘

We report on the effect of pH (from 7.2 to 5.0) at the same ionic strength (I