검색결과 : 3건
| No. | Article |
|---|---|
| 1 |
The effect of pectins and xanthan gum on physicochemical properties of egg white protein foams Ptaszek P, Kabzinski M, Kruk J, Kaczmarczyk K, Zmudzinski D, Liszka-Skoczylas M, Mickowska B, Lukasiewicz M, Banas J Journal of Food Engineering, 144, 129, 2015 |
| 2 |
The role of hydrocolloids in mechanical properties of fresh foams based on egg white proteins Zmudzinski D, Ptaszek P, Kruk J, Kaczmarczyk K, Roznowski W, Berski W, Ptaszek A, Grzesik M Journal of Food Engineering, 121, 128, 2014 |
| 3 |
The effect of hydrocolloids on producing stable foams based on the whey protein concentrate (WPC) Liszka-Skoczylas M, Ptaszek A, Zmudzinski D Journal of Food Engineering, 129, 1, 2014 |