Bulk self-aggregation drives foam stabilization properties of whey protein microgels

Food Hydrocolloids

Volumn 42, Issue , 2014, Pages 139-148

  Schmitt, Christophe ^a   Bovay, Claudine ^a   Rouvet, Martine ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Coarsening; Foam; Microgel; Particle; Viscosity; Whey protein

Indexed keywords

AGGLOMERATION; GELS; PROTEINS;

COARSENINGS; DISPROPORTIONATIONS; FOAM STABILIZATION; MICROGEL; PARTICLE; POLYDISPERSITY INDICES; SELF AGGREGATION; STABILIZATION PROPERTY; WHEY PROTEIN ISOLATE; WHEY PROTEINS;

VISCOSITY;

EID: 84896689195     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.03.010     Document Type: Article

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