The role of static and dynamic characteristics of diglycerol esters and β-lactoglobulin mixed films foaming. 1. Dynamic phenomena at the air-water interface

Food Hydrocolloids

Volumn 22, Issue 6, 2008, Pages 1105-1116

  Álvarez Gómez, José M ^a   Pizones Ruíz Henestrosa, Victor ^a   Carrera Sánchez, Cecilio ^a   Rodríguez Patino, Juan M ^a  

^a UNIVERSITY OF SEVILLE   (Spain)

Author keywords

Adsorption; Air water interface; Diglycerol esters; Emulsifier; Foam; Food dispersion; Protein; Surface rheology; Surface tension; Lactoglobulin

Indexed keywords

EID: 40749120795     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2007.06.002     Document Type: Article

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