Effects of solid fat content in fat particles on their adsorption at the air–water interface

Author:

Hanazawa Tomohito,Sakurai Yoko,Matsumiya Kentaro,Mutoh Taka-aki,Matsumura Yasuki

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference41 articles.

1. Dairy foams;Anderson,1988

2. Viscoelastic properties of triacylglycerol/water interfaces covered by proteins;Benjamins;Colloids and Surfaces a: Physicochemical and Engineering Aspects,1996

3. Compression/expansion rheology of oil/water interfaces with adsorbed proteins. Comparison with the air/water surface;Benjamins;Langmuir,2006

4. Interfacial interaction during the foaming of nonhomogenized cream;Besner;Milchwissenschaft,1998

5. Kinetics of partial coalescence in oil-in-water emulsions;Boode,1993

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