Effects of different gases on foaming properties of protein dispersions prepared with whipped cream dispenser-Reference-Cited by-同舟云学术

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Effects of different gases on foaming properties of protein dispersions prepared with whipped cream dispenser

Published:2022-02 Issue: Volume:314 Page:110764
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Sato Ai^ORCID,Matsumiya Kentaro,Kosugi Tatsuya,Kubouchi Hiroaki,Matsumura Yasuki

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

1. Proteins of the outer layer of the vitelline membrane of hen's eggs;Back;Biochim. Biophys. Acta Protein Struct. Mol. Enzymol.,1982

2. Bubble-size distributions in foams;Bisperink;Adv. Colloid Interface Sci.,1992

3. Foaming properties of proteins as affected by concentration;Britten;J. Food Sci.,1992

4. A history of aerated foods;Campbell,2008

5. Aerated foods;Campbell,2016

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2. Effect of emulsifier HLB on aerated emulsions: Stability, interfacial behavior, and aeration properties;Journal of Food Engineering;2023-08

3. Liquid Foam-Ethyl Vinyl Acetate Adhesive Systems for Lining Process of Paintings: Prospects of a User-Friendly, Harmless Alternative to Conventional Products;Polymers;2023-03-31

4. Preparation and suitability of <i>espuma</i> fish dishes for older adults;Food Science and Technology Research;2023

5. Effect of Different Polymerization Degrees and Fatty Acids of Polyglycerol Esters on the Physical Properties and Whippability of Recombined Dairy Cream;Foods;2022-12-21

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