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...

書誌詳細
出版年:	Food Hydrocolloids
第一著者:	2-s2.0-79851507689
フォーマット:	論文
言語:	English
出版事項:	Elsevier B.V. 2011
オンライン･アクセス:	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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