Preparation and characterization of the foam-stabilizing properties of cellulose-ethyl cellulose complexes for use in foods

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 24, 2011, Pages 13277-13288

  Murray, Brent S ^a   Durga, Kalpana ^a   De Groot, Peter W N ^b   Kakoulli, Antonia ^a   Stoyanov, Simeon D ^b  

^a UNIVERSITY OF LEEDS   (United Kingdom)

^b UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

Author keywords

Cellulose; coalescence; disproportionation; foams; proteins

Indexed keywords

ACID DISSOLUTION; BROKEN DOWN; DISPROPORTIONATIONS; ETHYL CELLULOSE; FOOD FOAMS; LOW CONCENTRATIONS; OPTIMUM RATIO; SIMPLE METHOD; SOLIDS CONCENTRATIONS; STABILIZING AGENTS; SURFACE ACTIVE; WHEY PROTEINS;

ACETONE; COALESCENCE; FOAMS; MILLING (MACHINING); PRECIPITATION (CHEMICAL); PROTEINS;

CELLULOSE;

CELLULOSE; DRUG DERIVATIVE; ETHYL CELLULOSE; FOOD ADDITIVE;

ARTICLE; CHEMISTRY; DRUG STABILITY; PHYSICAL CHEMISTRY; SURFACE PROPERTY;

CELLULOSE; DRUG STABILITY; FOOD ADDITIVES; PHYSICOCHEMICAL PHENOMENA; SURFACE PROPERTIES;

EID: 84255186264     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf203501p     Document Type: Article

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