Ultrasonic generation of aerated gelatin gels stabilized by whey protein β-lactoglobulin-Reference-Cited by-同舟云学术

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Ultrasonic generation of aerated gelatin gels stabilized by whey protein β-lactoglobulin

Published:2011-07 Issue:5 Volume:25 Page:958-967
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Zúñiga R.N.,Kulozik U.,Aguilera J.M.

Funder

National Committee for Science and Technology (Chile)

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference33 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. The influence of pore size, the foaming temperature and the viscosity of the continuous phase on the properties of foams produced by membrane foaming;Bals;Journal of Membrane Science,2003

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

4. Ultrasonic formation of nanobubbles and their zeta-potentials in aqueous electrolyte and surfactant solutions;Cho;Colloids and Surfaces A: Physicochemical Engineering Aspects,2005

5. Solid food foams;Corradini,2007

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