Whey protein fluid gels for the stabilisation of foams

Food Hydrocolloids

Volumn 53, Issue , 2016, Pages 209-217

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

^a UNIVERSITY OF BIRMINGHAM   (United Kingdom)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Aeration; Fluid gels; Foams; Microgels; Whey; WPI

Indexed keywords

AGGREGATES; GELATION; PROTEINS; STABILITY; SUSPENSIONS (FLUIDS); TURBULENT FLOW; VISCOSITY;

AERATION; EFFECT OF PH; FLUID GEL; MICROGEL; PROTEIN AGGREGATES; STABLE FOAMS; TURBULENT FLOW FIELD; WHEY; WHEY PROTEINS; WPI;

GELS;

EID: 84926217200     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.02.022     Document Type: Article

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