Improving foam stability: Calcium addition, high hydrostatic pressure, and their combinations on soybean protein isolates
Francisco Speroni, Marie de Lamballerie, Marc Anton
Topics & Concepts
Hydrostatic pressureCalciumHydrostatic equilibriumMaterials scienceChemistryMetallurgyPhysicsMechanicsQuantum mechanicsProteins in Food SystemsPickering emulsions and particle stabilizationPhytase and its Applications