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Foaming and Gelling Properties of Silk Fibroin
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    Abstract:

    Foam capacity(FC) of silk fibroin was lower than that of caseinate, while its foam stability (FS) was markedly better than that of caseinate. Fibroin solution formed gels more rapidly with shearing than without shearing. Scanning electron microscopy (SEM)

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NI Li, WANG Zhang, XU Shi ying. Foaming and Gelling Properties of Silk Fibroin[J]. Journal of Food Science and Biotechnology,2001,20(3).

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