pH Influence on the stability of foams with protein-polysaccharide complexes at their interfaces

Food Hydrocolloids

Volumn 24, Issue 4, 2010, Pages 398-405

  Miquelim, Joice N ^a   Lannes, Suzana C S ^a   Mezzenga, Raffaele ^b,c  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

^c UNIVERSITY OF FRIBOURG   (Switzerland)

Author keywords

[No Author keywords available]

Indexed keywords

AIR; DROPS; FOOD STORAGE; PHASE INTERFACES; STABILITY; SURFACE TENSION; XANTHAN GUM;

AIR/WATER INTERFACES; BUBBLE SIZE DISTRIBUTIONS; CARRAGEENANS; DISTRIBUTION PROPERTY; FOAM STABILITY; FOOD FOAMS; GUAR GUMS; INTERFACIAL PROPERTY; PH INFLUENCES; PROTEIN-POLYSACCHARIDE COMPLEX;

PROTEINS;

ALTHAEA; CYAMOPSIS TETRAGONOLOBA;

EID: 75449087522     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2009.11.006     Document Type: Article

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