Characterization of protein stabilized foam formed in a continuous shear mixing apparatus

Journal of Food Engineering

Volumn 88, Issue 4, 2008, Pages 456-465

  Indrawati, Linda ^a   Narsimhan, Ganesan ^a  

^a PURDUE UNIVERSITY   (United States)

Author keywords

Air liquid dispersion; Apparent viscosity of foam; Bubble size; Foam formation; Liquid holdup profile; Protein stabilized foam; Shear flow field; Sodium caseinate; Syneresis

Indexed keywords

BUBBLES (IN FLUIDS); FLOW FIELDS; PH; PROTEINS; SHEAR FLOW; VISCOSITY MEASUREMENT;

AIR-LIQUID DISPERSIONS; APPARENT VISCOSITY OF FOAM; BUBBLE SIZE; FOAM FORMATION; LIQUID HOLDUP PROFILE; PROTEIN STABILIZED FOAMS; SHEAR FLOW FIELDS; SODIUM CASEINATE; SYNERESIS;

FOAMS;

EID: 43549109801     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.03.003     Document Type: Article

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