Effect of milk homogenisation and foaming temperature on properties and microstructure of foams from pasteurised whole milk

LWT

Volumn 41, Issue 10, 2008, Pages 2036-2043

  Borcherding, K ^a   Hoffmann, W ^a   Lorenzen, P Chr ^a   Schrader, K ^a  

^a FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

Author keywords

Bubble size; Foam microstructure; Foaming temperature; Homogenisation; Whole milk

Indexed keywords

BODY FLUIDS; OILS AND FATS; PHASE INTERFACES; PROTEINS;

BUBBLE SIZE; FAT GLOBULES; FOAM MICROSTRUCTURE; FOAMING TEMPERATURE; HOMOGENIZATION; HOMOGENIZATION TEMPERATURES; MICROSCOPIC IMAGE; PROPERTIES AND MICROSTRUCTURES; TRANSMISSION ELECTRON; WHOLE MILK;

MICROSTRUCTURE;

EID: 50549093702     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2007.11.020     Document Type: Article

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