The stability and physical properties of egg white and whey protein foams explained based on microstructure and interfacial properties

Food Hydrocolloids

Volumn 25, Issue 7, 2011, Pages 1687-1701

  Yang, Xin ^a   Foegeding, E Allen ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Confocal microscopic images; Foam; Mathematic model; Sucrose; Whey

Indexed keywords

EID: 79956324316     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2011.03.008     Document Type: Article

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