Interfacial rheology and stability of air bubbles stabilized by mixtures of hydrophobin and β-casein

Food Hydrocolloids

Volumn 34, Issue , 2014, Pages 119-127

  Burke, Joanne ^a   Cox, Andrew ^b   Petkov, Jordan ^b   Murray, Brent S ^a  

^a UNIVERSITY OF LEEDS   (United Kingdom)

^b UNILEVER RESEARCH   (United Kingdom)

Author keywords

Bubbles; Hydrophobin; Protein; Stability; casein

Indexed keywords

EID: 84884418339     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.11.026     Document Type: Article

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