The role of hydrocolloids in mechanical properties of fresh foams based on egg white proteins

Journal of Food Engineering

Volumn 121, Issue 1, 2014, Pages 128-134

  Zmudziński, Daniel ^a   Ptaszek, Paweł ^a   Kruk, Joanna ^a   Kaczmarczyk, Kacper ^a   Roznowski, Wojciech ^a   Berski, Wiktor ^a   Ptaszek, Anna ^a   Grzesik, Mirosław ^b  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

^b INSTITUTE OF CHEMICAL ENGINEERING   (Poland)

Author keywords

Egg white proteins; Foam; Foam stability; Hydrocolloids; Rheology; Viscoelasticity

Indexed keywords

COLLOIDS; DENSITY OF GASES; FOAMS; PROTEINS; RHEOLOGY; VISCOELASTICITY;

EGG WHITE PROTEINS; FOAM STABILITY; HYDROCOLLOIDS; PHYSICAL PARAMETERS; RHEOLOGICAL MEASUREMENTS; RHEOLOGICAL PROPERTY; TECHNOLOGICAL PROPERTIES; VISCOELASTIC PROPERTIES;

XANTHAN GUM;

EID: 84884262493     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.08.020     Document Type: Article

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