Egg white protein microgels as aqueous Pickering foam stabilizers: Bubble stability and interfacial properties

Food Hydrocolloids

Volumn 98, Issue , 2020, Pages

  Li, Xin ^a,b   Murray, Brent S ^b   Yang, Yanjun ^a   Sarkar, Anwesha ^b  

^a JIANGNAN UNIVERSITY   (China)

^b UNIVERSITY OF LEEDS   (United Kingdom)

Author keywords

Disproportionation; Egg white protein; Foam stability; Interfacial shear viscosity; Microgel; Pickering foam

Indexed keywords

AIR; COALESCENCE; GELS; PHASE INTERFACES; SCANNING ELECTRON MICROSCOPY; SHEAR THINNING;

AQUEOUS FOAMS; BUBBLE STABILITY; DISPROPORTIONATIONS; EGG WHITE PROTEINS; FOAM STABILITY; FOAMS STABILIZERS; INTERFACIAL SHEAR VISCOSITY; MICROGEL; PICKERING FOAM; STABILITY PROPERTIES;

PROTEINS;

EID: 85070671869     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2019.105292     Document Type: Article

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