Effect of two gums on the development, rheological properties and stability of egg albumen foams

Rheologica Acta

Volumn 42, Issue 3, 2003, Pages 259-268

  Kampf, Nir ^a   Gonzalez Martinez, Consuelo ^a   Corradini, Maria G ^a   Peleg, Micha ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Albumen; Foams; Propylene glycol alginate; Squeezing flow viscometry; Xanthan gum

Indexed keywords

FOOD PROCESSING; RHEOLOGY; STABILITY; VISCOMETRY;

EID: 0037861772     PISSN: 00354511     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00397-002-0281-8     Document Type: Article

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