Foam stability and interfacial properties of milk protein-surfactant systems

Food Hydrocolloids

Volumn 19, Issue 3, 2005, Pages 467-478

  Rouimi, Sandrine ^a   Schorsch, Catherine ^a   Valentini, Céline ^a   Vaslin, Sophie ^a  

^a DANONE RESEARCH   (France)

Author keywords

Competition; Emulsifier; Foam stability; Interfacial shear rheology; Protein; Surface tension

Indexed keywords

AIR; DUCTILE FRACTURE; ELASTICITY; EMULSIFICATION; EMULSIONS; MOLECULES; OILS AND FATS; PROTEINS; STABILIZATION; SUGAR (SUCROSE); SURFACE ACTIVE AGENTS; SYSTEM STABILITY;

AIR-WATER; EMULSIFIER; FOAM STABILITY; FOOD EMULSIFIERS; INTERFACIAL PROPERTY; INTERFACIAL SHEAR RHEOLOGY; MILK PROTEIN; SHEAR BEHAVIOUR; STABILITY PROPERTIES; SURFACTANT SYSTEM;

PHASE INTERFACES;

ALMAGATE; CASEIN; DODECANE; EMULSIFYING AGENT; ESTER; MILK PROTEIN; PROTEIN; SUCROSE; SURFACTANT; WATER;

ADSORPTION; COMPETITION; CONFERENCE PAPER; ELASTICITY; EMULSION; FLOW KINETICS; FOAM; FOAM STABILITY; FOAMING; FOOD; MODEL; MOLECULAR WEIGHT; RUPTURE; SOLUBILITY; SURFACE TENSION; VISCOSITY; WHEY;

EID: 12344293426     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2004.10.032     Document Type: Conference Paper

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