Foaming and surface properties of casein glycomacropeptide-gelatin mixtures as affected by their interactions in the aqueous phase

Food Hydrocolloids

Volumn 33, Issue 1, 2013, Pages 48-57

  Martinez, María J ^a   Pizones Ruiz Henestrosa, Víctor M ^a   Carrera Sánchez, Cecilio ^b   Rodríguez Patino, Juan M ^b   Pilosof, Ana M R ^a  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^b UNIVERSITY OF SEVILLE   (Spain)

Author keywords

Casein glycomacropeptide; Foam; Gelatin; Interactions; PH

Indexed keywords

AIR; CASEIN; PHASE INTERFACES; STABILIZATION; VISCOSITY; ZETA POTENTIAL;

AQUEOUS PHASIS; CASEIN GLYCOMACROPEPTIDE; FOAMING PROPERTIES; FOOD INDUSTRIES; GELATIN; INTERACTION; INTERFACIAL PROPERTY; MIXED SYSTEMS; PARTICLES SIZES; PH;

PARTICLE SIZE;

EID: 84875603234     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.02.016     Document Type: Article

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