Temperature is key to yield and stability of BSA stabilized microbubbles

Food Hydrocolloids

Volumn 52, Issue , 2016, Pages 106-115

  Rovers, Tijs A M ^a,b   Sala, Guido ^a,b   van der Linden, Erik ^a,b   Meinders, Marcel B J ^a,b  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

BSA; Formation; Microbubble; Preparation; Stability

Indexed keywords

BOVINAE;

EID: 84936857145     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.05.038     Document Type: Article

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