Interfacial properties of air/water interfaces stabilized by oligofructose palmitic acid esters in the presence of whey protein isolate

Food Hydrocolloids

Volumn 32, Issue 1, 2013, Pages 162-171

  van Kempen, Silvia E H J ^a   Maas, Karlijn ^a   Schols, Henk A ^a   van der Linden, Erik ^a   Sagis, Leonard M C ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Air water interface; Foam stability; Food grade surfactant; Protein surfactant mixtures; Surface rheology; Surface tension

Indexed keywords

ELASTICITY; ESTERS; PALMITIC ACID; SATURATED FATTY ACIDS; STABILITY; SURFACE ACTIVE AGENTS; SURFACE TENSION;

AIR/WATER INTERFACES; DILATATIONAL MODULUS; FOAM STABILITY; FOOD GRADE; FOOD-GRADE SURFACTANT; PROTEIN/SURFACTANT MIXTURE; STABILIZED INTERFACES; SURFACE RHEOLOGY; SURFACTANT MIXTURE; WHEY PROTEIN ISOLATE;

PROTEINS;

EID: 84872416518     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.12.024     Document Type: Article

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