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Université de Fribourg

pH Influence on the stability of foams with protein–polysaccharide complexes at their interfaces

Miquelim, Joice N. ; Lannes, Suzana C.S. ; Mezzenga, Raffaele

In: Food Hydrocolloids, 2010, vol. 24, no. 4, p. 398-405

Food foams such as marshmallow, Chantilly and mousses have behavior and stability directly connected with their microstructure, bubble size distribution and interfacial properties. A high interfacial tension inherent to air/liquid foams interfaces affects its stability, and thus it has a direct impact on processing, storage and product handling. In this work, the interactions of egg albumin with...

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1 Miquelim, Joice N.