Stabilization of foams and emulsions by mixtures of surface active food-grade particles and proteins

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Stabilization of foams and emulsions by mixtures of surface active food-grade particles and proteins

Surface active biopolymers such as proteins can form films with particularly high interfacial elasticities and viscosities and these molecules are widely exploited as foaming and emulsifying agents in foods. Solid particles of the correct size and wetting characteristics can also be extremely effect...

書目詳細資料
發表在:	Food Hydrocolloids
主要作者:	2-s2.0-79851507689
格式:	Article
語言:	English
出版:	Elsevier B.V. 2011
在線閱讀:	https://www.scopus.com/inward/record.uri?eid=2-s2.0-79851507689&doi=10.1016%2fj.foodhyd.2010.07.025&partnerID=40&md5=97a8c4a125bb574bd489d6f63c8a09d7

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