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Define Surface properties of Proteins?
The surface properties relates primarily to surface tension, emulsification and foaming characteristics of proteins, which are discussed herewith:
Emulsifying properties of proteins
Proteins are the surface-active substances, which are extensively used in the food industry as emulsifiers to manufacture products such as desserts, spreads or whipped cream.
Determine the types of Emulsions? A food emulsion is basically a two phase system consisting of a liquid, such as oil, wax or essential oil and water. An emulsion has 3 parts -
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