Formation and Stability of Milk Foams

Bubbles in Food 2: Novelty, Health and Luxury

Volumn , Issue , 2008, Pages 153-161

  Silva, Susana ^a   Espiga, Ana ^a   Niranjan, K ^a   Livings, Simon ^b   Gumy, Jean Claude ^b   Sher, Alexander ^b  

^a UNIVERSITY OF READING   (United Kingdom)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

[No Author keywords available]

Indexed keywords

PROTEINS; STABILITY;

DESTABILIZATION MECHANISMS; DESTABILIZING EFFECT; INTERFACE FORMATION; LIQUID PROPERTIES; MECHANICAL AGITATION; OVERALL STABILITIES; PROCESS PARAMETERS; PROTEIN DENATURATION;

STEAM;

EID: 80955171286     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-1-891127-59-5.50020-1     Document Type: Chapter

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