Interfacial and foaming characteristics of milk whey protein and polysaccharide mixed systems

AIChE Journal

Volumn 56, Issue 4, 2010, Pages 1107-1117

  Perez, Adrián A ^a   Carrara, Carlos R ^a   Sánchez, Cecilio Carrera ^b   Santiago, Liliana G ^a   Rodriguez Patino J M ^b  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

^b UNIVERSITY OF SEVILLE   (Spain)

Author keywords

carrageenan; Air water interface; Foam formation; Foam stability; Protein polysaccharide interactions; Sodium alginate; Surface dilatational rheology; Whey protein concentrate; Whey protein isolate

Indexed keywords

AIR WATER INTERFACES; CARRAGEENANS; DILATATIONAL RHEOLOGY; FOAM FORMATION; FOAM STABILITY; SODIUM ALGINATES; WHEY PROTEIN CONCENTRATE; WHEY PROTEIN ISOLATE;

ADSORPTION; AIR; ALGINATE; BIOLOGICAL MEMBRANES; BIOMOLECULES; CEMENTS; COALESCENCE; CONCENTRATION (PROCESS); DAIRY PRODUCTS; DRAINAGE; ELASTICITY; IONIC STRENGTH; IONIZATION OF LIQUIDS; PLASTICITY; POTASSIUM; PROTEINS; RHEOLOGY; SODIUM; SULFUR COMPOUNDS; SURFACE PROPERTIES; SYSTEM STABILITY; VISCOSITY;

PHASE INTERFACES;

EID: 77949290513     PISSN: 00011541     EISSN: 15475905     Source Type: Journal    
DOI: 10.1002/aic.12028     Document Type: Article

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