Food-grade Pickering stabilisation of foams by in situ hydrophobisation of calcium carbonate particles

Food Hydrocolloids

Volumn 63, Issue , 2017, Pages 585-592

  Binks, Bernard P ^a   Muijlwijk, Kelly ^a,b   Koman, Henriëtte ^b   Poortinga, Albert T ^b,c  

^a UNIVERSITY OF HULL   (United Kingdom)

^b FRIESLANDCAMPINA   (Netherlands)

^c EINDHOVEN UNIVERSITY OF TECHNOLOGY   (Netherlands)

Author keywords

Food; Particles; Pickering; Protein; Surface activation; Surfactant

Indexed keywords

AIR; CALCITE; CALCIUM CARBONATE; FOOD PRODUCTS; HYDROPHOBICITY; PHASE INTERFACES; SODIUM;

FOAM STABILITY; FOAMABILITY; FOOD GRADE; LACTOGLOBULIN; PARTICLE; PICKERING; SODIUM CASEINATE; SODIUM DODECANOATE; SODIUM STEAROYL-2-LACTYLATE; SURFACE ACTIVATION;

SURFACE ACTIVE AGENTS;

EID: 84992026468     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.10.002     Document Type: Article

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