Factors determining yield stress and overrun of whey protein foams

Journal of Food Science

Volumn 67, Issue 5, 2002, Pages 1677-1681

  Luck, P J ^a   Bray, N ^a   Foegeding, E Allen ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Foams; Overrun; Salts; Whey protein; Yield stress

Indexed keywords

EID: 0036324489     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb08704.x     Document Type: Article

References (23)

1. Screening of proteolytic enzymes to enhance foaming of whey protein isolates
2. Rotating vane rheometry - A review
3. Creation and characterization of aerated food products
4. Yield stress measurement for concentrated suspensions
5. Direct yield stress measurement with the vane method
6. Protein-stabilized foams and emulsions
7. Functional properties of hydrolysates from proteolysis of heat-denatured whey protein isolate
8. Measurement of the yield stress of protein foams by vane rheometry
9. Neutral salt effects on stability of whey protein isolate foams
10. Corroboration of Princen's theory to cosmetic concentrated water-in-oil emulsions
11. The mechanical and flow properties of foams and highly concentrated emulsions
12. Rheology of foams and highly concentrated emulsions IV. An experimental study of the shear viscosity and yield stress of concentrated emulsions
13. A comparison of techniques for measuring yield stresses
14. Kinetics of protein foam destabilization: Evaluation of a method using bovine serum albumin
15. Measurement of foam modulus via a vane rheometer
16. Effects of calcium and magnesium ions on aggregation of whey protein isolate and its effect on foaming properties
17. Proteose peptones and physical factors affect foaming properties of whey protein isolate