Effect of thickeners on the coalescence of protein-stabilized air bubbles undergoing a pressure drop

Food Hydrocolloids

Volumn 20, Issue 1, 2006, Pages 114-123

  Murray, Brent S ^a   Dickinson, Eric ^a   Gransard, Cyrille ^a   Söderberg, Ingrid ^a  

^a UNIVERSITY OF LEEDS   (United Kingdom)

Author keywords

Bubbles; Coalescence; Pressure drop; Proteins; Sucrose; Thickeners

Indexed keywords

AIR; DROPS; EXPANSION; FLOCCULATION; PHASE INTERFACES; PRESSURE DROP; PRESSURE EFFECTS; STRAIN RATE; SUGAR (SUCROSE);

AIR BUBBLES; BUBBLE; COALESCENCE STABILITY; EXPANSION RATE; GUAR GUMS; LACTOGLOBULIN; OVALBUMINS; PROTEIN CONCENTRATIONS; THICKENER; WHEY PROTEIN ISOLATE;

PROTEINS;

CYAMOPSIS TETRAGONOLOBA;

EID: 23644450195     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2005.03.010     Document Type: Article

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