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Volumn 41, Issue 6, 2008, Pages 623-629

Relationship between surface tension, free fatty acid concentration and foaming properties of milk

Author keywords

Foam; Free fatty acids; Milk; Surface tension

Indexed keywords

CAPILLARITY; CARBOXYLIC ACIDS; FATTY ACIDS; FREE VOLUME; LIPIDS; LIQUIDS; PHOSPHOLIPIDS; SURFACE CHEMISTRY; SURFACE TENSION; SURFACE WAVES; SURFACES; WETTING;

EID: 46049114865     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2008.03.014     Document Type: Article
Times cited : (43)

References (15)
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  • 3
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    • Deeth, H.C.1    Fitz-Gerald, C.H.2
  • 5
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    • Lipolysis and other factors affecting the steam frothing capacity of milk
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    • (1983) Australian Journal of Dairy Technology , vol.38 , Issue.1 , pp. 14-19
    • Deeth, H.C.1    Smith, R.A.D.2
  • 6
    • 85010251977 scopus 로고
    • Hydrolytic rancidity in milk. I. Surface tension and fat acidity as measures of rancidity
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    • (1951) Journal of Dairy Science , vol.34 , Issue.6 , pp. 515-520
    • Dunkley, W.L.1
  • 10
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    • The role of interactions in defining the structure of mixed protein-surfactant interfaces
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  • 13
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    • Control of surfactant-induced destabilization of foams through polyphenol-mediated protein-protein interactions
    • Sarker D.K., Wilde P.J., and Clark D.C. Control of surfactant-induced destabilization of foams through polyphenol-mediated protein-protein interactions. Journal of Agricultural and Food Chemistry 43 2 (1995) 295-300
    • (1995) Journal of Agricultural and Food Chemistry , vol.43 , Issue.2 , pp. 295-300
    • Sarker, D.K.1    Wilde, P.J.2    Clark, D.C.3
  • 14
    • 0011444632 scopus 로고
    • Physical properties of milk
    • Wong N.P., Jenness R., Keeney M., and Marth E.H. (Eds), Van Nostrand Reinhold, New York
    • Sherbon J.W. Physical properties of milk. In: Wong N.P., Jenness R., Keeney M., and Marth E.H. (Eds). Fundamentals of dairy chemistry 3rd ed. (1988), Van Nostrand Reinhold, New York 409-460
    • (1988) Fundamentals of dairy chemistry , vol.3rd ed , pp. 409-460
    • Sherbon, J.W.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.