Effect of copper ions on the drainage stability of foams prepared from egg white-Reference-Cited by-同舟云学术

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Effect of copper ions on the drainage stability of foams prepared from egg white

Published:2001-05 Issue:1-2 Volume:180 Page:163-172
ISSN:0927-7757
Container-title:Colloids and Surfaces A: Physicochemical and Engineering Aspects
language:en
Short-container-title:Colloids and Surfaces A: Physicochemical and Engineering Aspects

Author:

Sagis Leonard M.C,de Groot-Mostert Aliza E.A,Prins Albert,van der Linden Erik

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry

Reference20 articles.

1. Why whip egg whites in copper bowls?

2. Food Proteins and Their Applications;Doi,1997

3. Influence of pH on surface properties of aqueous egg albumen solutions in relation to foaming behaviour

4. Properties of Egg White Foam Drainage

5. Studies on factors of solubilization of insoluble ovomucin during thick white thinning

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2. The effect of solution plasma treatment on the microbial safety and quality characteristics of albumen;Food Science & Nutrition;2023-11-06

3. A simplified model to describe drainage of egg white powder foam containing additives;Chemical Engineering Science;2019-02

4. Foams for Food Applications;Polymers for Food Applications;2018

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