Stabilisation of foams by whey protein gel particles

Gums and Stabilisers for the Food Industry 17 - The Changing Face of Food Manufacture: The Role of Hydrocolloids

Volumn , Issue , 2014, Pages 252-262

  Lazidis, A ^a   Hancocks, R D ^a   Spyropoulos, F ^a   Kreuss M ^b   Berrocal, R ^a   Norton, I T ^a  

^a UNIVERSITY OF BIRMINGHAM   (United Kingdom)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84900007620     PISSN: None     EISSN: None     Source Type: Conference Proceeding    
DOI: None     Document Type: Conference Paper

References (17)

1. E. Dickinson, Current Opinion in Colloid & Interface Science, 2010, 15, 40-49.
2. J. E. Kinsella, Food Chemistry, 1981, 7, 273-288.
3. P. Walstra, Physical chemistry of foods, CRC Press, 2003.
4. P. A. Wierenga and H. Gruppen, Current Opinion in Colloid & Interface Science, 2010, 15, 365-373.
5. D. M. Mulvihill and M. Donovan, Irish Journal of Food Science and Technology, 1987, 11, 43-75.
6. E. A. Foegeding, P. J. Luck, and J. P. Davis, Food Hydrocolloids, 2006, 20, 284-292.
7. J. N. deWit and G. Klarenbeek, Journal of Dairy Science, 1984, 67, 2701-2710.
8. M. e Mangino, Y. y Liao, N. j Harper, C. v Morr, and J. g Zadow, Journal of Food Science, 1987, 52, 1522-1524.
9. H. Zhu and S. Damodaran, J. Agric. Food Chem., 1994, 42, 846-855.
10. B. S. Murray and R. Ettelaie, Current Opinion in Colloid & Interface Science, 2004, 9, 314-320.
11. B. P. Binks, M. Kirkland, and J. A. Rodrigues, Soft Matter, 2008, 4, 2373.
12. H. M. Hudson, C. R. Daubert, and E. A. Foegeding, J. Agric. Food Chem., 2000, 48, 3112-3119.
13. J. D. Firebaugh and C. R. Daubert, International Journal of Food Properties, 2005, 8, 243-253.
14. R. D. Waniska and J. E. Kinsella, Journal of Food Science, 1979, 44, 1398-1402.
15. C. Schmitt, C. Bovay, M. Rouvet, S. Shojaei-Rami, and E. Kolodziejczyk, Langmuir, 2007, 23, 4155-4166.
16. J. L. Klemaszewski and J. E. Kinsella, J. Agric. Food Chem., 1991, 39, 1033-1036.
17. M. Verheul and S. P. F. M. Roefs, Food Hydrocolloids, 1998, 12, 17-24.