Combined effect of dynamic heat treatment and ionic strength on the properties of whey protein foams

Combined effect of dynamic heat treatment and ionic strength on the properties of whey protein foams – Part II

Published:2008-12 Issue:10 Volume:41 Page:980-988
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Nicorescu I.,Loisel C.,Vial C.,Riaublanc A.,Djelveh G.,Cuvelier G.,Legrand J.

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

1. Effect of pre-heating on the foaming properties of whey protein isolate using a membrane foaming apparatus;Bals;International Dairy Journal,2003

2. Effect of formulation and processing factors on the properties of liquid food foams;Balerin;Journal of Food Engineering,2007

3. Creation and characterization of aerated food products;Campbell;Food Science and Technology,1999

4. Dannenberg, F. (1986). Zur Reaktionskinetik der Molkenproteindenaturierung und deren technologischen Bedeutung. Dissertation TU München-Weihenstephan.

5. Foaming and interfacial properties of polymerized whey protein isolate;Davis;Food Chemistry and Toxicology,2004

Cited by 29 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Impact of NaCl perturbation on physicochemical and structural properties of preheat–treated egg white protein modulating foaming property;Food Chemistry;2024-11

2. Whey protein microgels for stabilisation of foams;International Dairy Journal;2022-09

3. Impact of high-pressure homogenization on physico-chemical, structural, and rheological properties of quinoa protein isolates;Food Structure;2022-04

4. Formation and characterisation of high-internal-phase emulsions stabilised by high-pressure homogenised quinoa protein isolate;Colloids and Surfaces A: Physicochemical and Engineering Aspects;2021-12

5. Bio-Based Packaging: Materials, Modifications, Industrial Applications and Sustainability;Polymers;2020-07-14