Stability of Aqueous Foams: Analysis Using Magnetic Resonance Imaging

Journal of Agricultural and Food Chemistry

Volumn 37, Issue 5, 1989, Pages 1321-1324

  German, J Bruce ^a   McCarthy, Michael J ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 33845185748     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf00089a025     Document Type: Article

References (11)

1. Adamson, A. Physical Chemistry of Surfaces, 4th ed.; Wiley: New York, 1982.
2. Aubert, J.; Kraynik, A.; Rand, P. Aqueous Foams. Sci. Am. 1986, 74.
3. Bikerman, J. J. Foams; Springer-Verlag: New York, 1973.
4. Cumper, C. The stabilization of Foams by Proteins. Trans. Faraday Soc. 1953, 49, 1360.
5. German, J. B.; O'Neill, T. E.; Kinsella, J. E. Film forming and foaming behavior of food proteins. J. Am. Oil Chem. Soc. 1985, 62, 1358.
6. Hailing, P. Protein stabilized foams and emulsions. CRC Crit. Rev. Food Sci. Nutr. 1981, 155.
7. Lauterbur, P. C. Image formation by induced local interactions: Examples employing nuclear magnetic resonance. Nature (London) 1973, 242, 190.
8. Majors, P.; Altobelli, S.; Fukushima, E.; Givler, R. U. S. Department of Energy Contract Report SAND 88-7011, 1988.
9. Mansfield, P. Rapid 3D Magnetic Resonance Imaging. J. Phys. C. 1987, 10, L55.
10. Morris, P. G. NMR Imaging in Medicine and Biology; Clarendon Press: Oxford, 1986.
11. Nishioka, G. Stability of Mechanically Generated Foams. Langmuir 1986, 2, 649.