Effect of protein-polysaccharide mixtures on the continuous manufacturing of foamed food products

Food Hydrocolloids

Volumn 23, Issue 1, 2009, Pages 188-201

  Narchi, I ^a   Vial, Ch ^a   Djelveh, G ^a  

^a UNIVERSITÉ CLERMONT AUVERGNE   (France)

Author keywords

Foam models; Foaming process; Polysaccharides; Proteins; Rheology

Indexed keywords

FOAMS; FOOD PRODUCTS; LAMINAR FLOW; SODIUM COMPOUNDS;

BLOW-BY; BUBBLE DIAMETER; CASEINATE; CONTINUOUS MANUFACTURING; FOAM MODEL; FOAMING PROCESS; MODEL FOODS; PHYSICOCHEMICAL PROPERTY; STABLE FOAMS; WHEY PROTEIN ISOLATE;

PROTEINS;

CYAMOPSIS TETRAGONOLOBA;

EID: 47849087925     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2007.12.010     Document Type: Article

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