The influence of ethanol on the foaming properties of beer protein fractions: A comparison of rudin and microconductivity methods of foam assessment

Journal of the Science of Food and Agriculture

Volumn 70, Issue 4, 1996, Pages 531-537

  Brierley, Ewen R ^a   Wilde, Peter J ^a   Onishi, Akiko ^b   Hughes, Paul S ^b   Simpson, William J ^b   Clark, David C ^a  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

^b BRF International   (United Kingdom)

Author keywords

Beer foam; Ethanol concentration; Foam stability

Indexed keywords

EID: 0001736263     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(199604)70:4<531::AID-JSFA533>3.0.CO;2-3     Document Type: Review

References (12)

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11. Smith P K, Krohn R I, Hermanson G T, Mallia A K, Gartner F H, Provenzanon M D, Fujimoto E K, Goeke N M, Olson B J, Klenk D C 1985 Measurement of protein using bicinchoninic acid. Anal Biochem 150 76-85.
12. Wilde P J 1996 Foam measurement by the microconductivity technique; an assessment of its sensitivity to interfacial and environmental factors. J Colloid Interf Sci (in press).