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Volumn 41, Issue 6, 2008, Pages 623-629
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Relationship between surface tension, free fatty acid concentration and foaming properties of milk
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Author keywords
Foam; Free fatty acids; Milk; Surface tension
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Indexed keywords
CAPILLARITY;
CARBOXYLIC ACIDS;
FATTY ACIDS;
FREE VOLUME;
LIPIDS;
LIQUIDS;
PHOSPHOLIPIDS;
SURFACE CHEMISTRY;
SURFACE TENSION;
SURFACE WAVES;
SURFACES;
WETTING;
(1 1 0) SURFACE;
(MIN ,MAX ,+) FUNCTIONS;
AIR INJECTION;
ELSEVIER (CO);
FOAM STABILITY;
FOAMING PROPERTIES;
FREE FATTY ACID (FFA);
NATURAL VARIATIONS;
STEAM INJECTIONS;
SURFACE ACTIVE COMPONENTS;
VISUAL APPEARANCES;
WILHELMY PLATE TECHNIQUE;
SURFACE PROPERTIES;
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EID: 46049114865
PISSN: 09639969
EISSN: None
Source Type: Journal
DOI: 10.1016/j.foodres.2008.03.014 Document Type: Article |
Times cited : (43)
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References (15)
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