Surface Properties of Aerated Ion-induced Whey Protein Gels

Food Biophysics

Volumn 10, Issue 3, 2015, Pages 273-281

  Tomczyńska Mleko, Marta ^a   Terpiłowski, Konrad ^b   Mleko, Stanisław ^a   Kwiatkowski, Cezary ^a   Kawecka Radomska, Małgorzata ^a  

^a UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

^b MARIA CURIE SK ODOWSKA UNIVERSITY   (Poland)

Author keywords

Contact angle; Gel; Rheology; Roughness; Surface properties; Whey protein

Indexed keywords

CONTACT ANGLE; DISPERSIONS; FREE ENERGY; GELATION; GELS; HYDROPHOBICITY; LIQUIDS; MAGNESIUM; PROTEINS; RHEOLOGY; SURFACE CHEMISTRY; SURFACE PROPERTIES; WETTING;

CATION CONCENTRATIONS; CONTACT ANGLE HYSTERESIS; HYDROPHILIC SURFACES; HYDROPHOBIC SURFACES; LIQUID SURFACE TENSION; MAGNESIUM CHLORIDES; SURFACE FREE ENERGY; WHEY PROTEINS;

SURFACE ROUGHNESS;

LEUCAENA LEUCOCEPHALA;

EID: 84938974224     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-014-9384-x     Document Type: Article

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