Role of Proteins on Formation, Drainage, and Stability of Liquid Food Foams

Annual Review of Food Science and Technology

Volumn 9, Issue , 2018, Pages 45-63

  Narsimhan, Ganesan ^a   Xiang, Ning ^a  

^a PURDUE UNIVERSITY   (United States)

Author keywords

Foam collapse; Food foam; Interfacial rheology; Particle stabilized foam; Rheology; Syneresis

Indexed keywords

CHEMICAL BONDS; ELASTICITY; PHASE INTERFACES; PROTEINS; RHEOLOGY;

FOAM COLLAPSE; FOOD FOAMS; INTERFACIAL RHEOLOGY; PARTICLE-STABILIZED FOAMS; SYNERESIS;

FOOD PRESERVATION;

PROTEIN;

CHEMISTRY; FLOW KINETICS; FOOD; FOOD HANDLING; WETTABILITY;

FOOD; FOOD TECHNOLOGY; PROTEINS; RHEOLOGY; WETTABILITY;

EID: 85044662469     PISSN: 19411413     EISSN: 19411421     Source Type: Journal    
DOI: 10.1146/annurev-food-030216-030009     Document Type: Review

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