Influence of energy density and viscosity on foam stability–A study with pea protein (Pisum Sativum L.)

Journal of Dispersion Science and Technology

Volumn 41, Issue 12, 2020, Pages 1789-1796

  Moll, Pascal ^a   Grossmann, Lutz ^a   Kutzli, Ines ^a   Weiss, Jochen ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Alternative proteins; Foam capacity; Interfacial area; Mean bubble diameter; Whipping

Indexed keywords

DISPERSIONS; MIXTURES; VISCOSITY;

BUBBLE DIAMETER; CONTINUOUS PHASE; FOAM STABILITY; INTERFACIAL AREAS; PEA PROTEIN ISOLATES; PROTEIN CONCENTRATIONS; PROTEIN SURFACE; WHIPPING;

PROTEINS;

EID: 85069040826     PISSN: 01932691     EISSN: 15322351     Source Type: Journal    
DOI: 10.1080/01932691.2019.1635028     Document Type: Article

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