Citation: Dk. Sarker et al., ENHANCEMENT OF PROTEIN FOAM STABILITY BY FORMATION OF WHEAT ARABINOXYLAN-PROTEIN CROSS-LINKS, Cereal chemistry, 75(4), 1998, pp. 493-499
Citation: Dk. Sarker et al., ENHANCEMENT OF THE STABILITY OF PROTEIN-BASED FOOD FOAMS USING TRIVALENT CATIONS, Colloids and surfaces. A, Physicochemical and engineering aspects, 114, 1996, pp. 227-236
Authors:
WUSTNECK R
KRAGEL J
MILLER R
FAINERMAN VB
WILDE PJ
SARKER DK
CLARK DC
Citation: R. Wustneck et al., DYNAMIC SURFACE-TENSION AND ADSORPTION PROPERTIES OF BETA-CASEIN AND BETA-LACTOGLOBULIN, Food hydrocolloids, 10(4), 1996, pp. 395-405
Citation: Dk. Sarker et al., CONTROL OF SURFACTANT-INDUCED DESTABILIZATION OF FOAMS THROUGH POLYPHENOL-MEDIATED PROTEIN-PROTEIN INTERACTIONS, Journal of agricultural and food chemistry, 43(2), 1995, pp. 295-300