Temperature effect on foamability, foam stability, and foam structure of milk
Author:
Publisher
Elsevier BV
Subject
Colloid and Surface Chemistry
Reference15 articles.
1. Effect of foaming temperature and varying time/temperature-conditions of pre-heating on the foaming properties of skimmed milk;Borcherding;International Dairy Journal,2008
2. Effect of protein content, casein whey protein ratio and pH value of the foaming properties of skimmed milk;Borcherding;International Dairy Journal,2009
3. K. Borcherding, Untersuchungen zur charakterisierung der makro- und mikrostruktur von milchschäumen, Thesis, University of Kiel.
4. The influence of temperature on the foaming of milk;Kamath;International Dairy Journal,2008
5. Physico-chemical factors controlling the foamability and foam stability of milk proteins: sodium caseinate and whey protein concentrates;Marinova;Food Hydrocolloids,2009
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