Concepedia

Stabilization of the air-liquid interface in sponge cake batter by surface-active proteins and lipids: A foaming protocol based approach

Sarah C. Pycarelle, Geertrui M. Bosmans, Hélène Nys, Kristof Brijs, Jan A. Delcour

Food Hydrocolloids · 2019 · 30 citations · 49 references

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References

49

Official Methods of Analysis of

Analytical Chemistry · 1980 · 59.6K citations

, , +5

A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION

E. G. Bligh, W. J. Dyer · Canadian Journal of Biochemistry and Physiology · 1959 · 48.9K citations

, , +9

Wheat flour constituents: how they impact bread quality, and how to impact their functionality

Hans Goesaert, Kristof Brijs, W. S. Veraverbeke et al. · Trends in Food Science & Technology · 2005 · 1K citations

, , +11

Protein Stabilization of Emulsions and Foams

Srinivasan Damodaran · Journal of Food Science · 2005 · 789 citations

, , +17

Spectroscopic Probe Analysis of Protein-Surfactant Interactions: The BSA/SDS System

Nicholas J. Turro, Xuegong Lei, K. P. Ananthapadmanabhan et al. · Langmuir · 1995 · 489 citations

, , +10