Pendant drop tensiometry for the evaluation of the foaming properties of milk-derived proteins

Food Hydrocolloids

Volumn 27, Issue 2, 2012, Pages 371-377

  Tamm, F ^a   Sauer, G ^a   Scampicchio, M ^b   Drusch, S ^a  

^a BEUTH UNIVERSITY OF APPLIED SCIENCES   (Germany)

^b FREE UNIVERSITY OF BOZEN BOLZANO   (Italy)

Author keywords

Characterisation; Foam; Hydrolysate; Whey protein

Indexed keywords

AIR; DROPS; PARAMETER ESTIMATION; PHASE INTERFACES; PRINCIPAL COMPONENT ANALYSIS; SLOPE STABILITY; SURFACE TENSION;

CHARACTERIZATION; DYNAMIC SURFACE TENSION MEASUREMENT; FOAM STABILITY; FOAMING PROPERTIES; FOAMING TIME; HYDROLYSATE; PENDANT DROP TENSIOMETRY; PROTEIN ADSORPTION; TIME STABILITY; WHEY PROTEINS;

PROTEINS;

EID: 81155151527     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2011.10.013     Document Type: Article

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