Influence of pH on foaming and rheological properties of aerated high sugar system with egg white protein and hydroxypropylmethylcellulose

LWT

Volumn 89, Issue , 2018, Pages 350-357

  Sadahira, Mitie S ^a   Rodrigues, Maria I ^b   Akhtar, Mahmood ^c   Murray, Brent S ^c   Netto, Flavia M ^d  

^a INSTITUTO DE TECNOLOGIA DE ALIMENTOS   (Brazil)

^b Protimiza Consultoria e Treinamento em Planejamento de Experimentos e Otimizacao de Processos   (Brazil)

^c UNIVERSITY OF LEEDS   (United Kingdom)

^d UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Biopolymer interaction; Elastic behaviour; Foam; Semi solid; Stability

Indexed keywords

BIOMOLECULES; CONVERGENCE OF NUMERICAL METHODS; FOAMS; PROTEINS; RHEOLOGY; VISCOSITY;

BUBBLE SIZE DISTRIBUTIONS; CENTRAL COMPOSITE ROTATABLE DESIGN; DISPROPORTIONATIONS; ELASTIC BEHAVIOUR; HYDROXYPROPYL METHYLCELLULOSE; RHEOLOGICAL PROPERTY; SEMI-SOLIDS; VISCOELASTIC BEHAVIOUR;

PH EFFECTS;

EID: 85033599273     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2017.10.058     Document Type: Article

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