The effect of hydrocolloids on producing stable foams based on the whey protein concentrate (WPC)

Journal of Food Engineering

Volumn 129, Issue , 2014, Pages 1-11

  Liszka Skoczylas, Marta ^a   Ptaszek, Anna ^a   Zmudziński, Daniel ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

Foams; Hydrocolloids; Osmotic pressure; Osmotic virial coefficients; Surface tension; Thixotropy; Viscoelasticity; WPC

Indexed keywords

EXPONENTIAL EQUATIONS; HYDROCOLLOIDS; RHEOLOGICAL PROPERTY; THIXOTROPY; VIRIAL COEFFICIENT; WHEY PROTEIN CONCENTRATE; WHEY PROTEINS CONCENTRATE; WPC;

ADHESIVES; ELASTICITY; FOAMS; OSMOSIS; PROTEINS; RHEOLOGY; SURFACE TENSION; VISCOELASTICITY; XANTHAN GUM;

COLLOIDS;

EID: 84893104220     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2014.01.002     Document Type: Article

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