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...
| 发表在: | Food Hydrocolloids |
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| 主要作者: | |
| 格式: | 文件 |
| 语言: | English |
| 出版: |
Elsevier B.V.
2011
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| 在线阅读: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-79851507689&doi=10.1016%2fj.foodhyd.2010.07.025&partnerID=40&md5=97a8c4a125bb574bd489d6f63c8a09d7 |