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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.
Define Vapor-pressure lowering and Osmotic pressure? 1. Vapor-pressure lowering: the decrease in the vapor pressure of a solution containing nonvolatile solutes, compared to th
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have any picture this expiriment at record?
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