Enhancement of the stability of protein-based food foams using trivalent cations

Colloids and Surfaces A: Physicochemical and Engineering Aspects

Volumn 114, Issue , 1996, Pages 227-236

  Sarker, Dipak K ^a   Wilde, Peter J ^a   Clark, David C ^a  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

foam stability; food foams; liquid films; proteins; surface rheology; trivalent cations

Indexed keywords

ALUMINUM COMPOUNDS; ELASTIC MODULI; IONS; PROTEINS; RHEOLOGY; STABILITY; SURFACE PHENOMENA; THIN FILMS; VISCOSITY;

ELECTROSTATIC INTERACTION; EMULSIFIERS; FOAM STABILITY; FOAMING PROPERTIES; FOOD FOAMS; PHENOMENOLOGICAL MODEL; THIN LIQUID FILMS; TRIVALENT CATIONS;

FOAMS;

ALUMINUM CHLORIDE; BETA LACTOGLOBULIN;

CONFERENCE PAPER; EMULSION; FOAM; PRIORITY JOURNAL; PROTEIN CONFORMATION; PROTEIN CROSS LINKING; PROTEIN STABILITY; SURFACE CHARGE;

EID: 0343371689     PISSN: 09277757     EISSN: None     Source Type: Journal    
DOI: 10.1016/0927-7757(96)03528-5     Document Type: Conference Paper

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