Acidified sodium caseinate emulsion foams containing liquid fat: A comparison with whipped cream

Author:

Allen Kirsty E.,Dickinson Eric,Murray Brent

Publisher

Elsevier BV

Subject

Food Science

Reference21 articles.

1. Model for foam stabilization of homogenized cream by comparative examinations with non-homogenized cream;Besner;Milchwissenschaft,1998

2. On the temperature reversibility of the viscoelasticity of acid-induced sodium caseinate emulsion gels;Chen;International Dairy Journal,2000

3. Rheology of acid-induced sodium caseinate stabilized emulsion gels;Chen;Journal of Texture Studies,1999

4. Electrostatic effects on the yield stress of whey protein isolate foams;Davis;Colloids and Surfaces B,2004

5. Protein adsorption at liquid interfaces and the relationship to foam stability;Dickinson,1989

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