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Emulsifying and foaming properties of a hydrophobin-based food ingredient from Trichoderma reesei: A phenomenological comparative study

Authors :
Cristina Alamprese
Manuela Rollini
Alida Musatti
Pasquale Ferranti
Alberto Barbiroli
Alamprese, C.
Rollini, M.
Musatti, A.
Ferranti, P.
Barbiroli, A.
Source :
LWT. 157:113060
Publication Year :
2022
Publisher :
Elsevier BV, 2022.

Subjects

Subjects :
Food Science

Details

ISSN :
00236438
Volume :
157
Database :
OpenAIRE
Journal :
LWT
Accession number :
edsair.doi.dedup.....fa04979dd11e1699ce94c42c8c9d6c4a
Full Text :
https://doi.org/10.1016/j.lwt.2021.113060
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