Effects of stress relaxation in soy glycinin films on bubble dissolution and foam stability

Authors :: Meinders, M.B.J.
Bos, M.A.
Lichtendonk, W.J.
van Vliet, T.
TNO Voeding
Source :: Food Colloids, Biopolymers and Materials, Dickinson, E.Vliet, T. van, Food Colloids, Biopolymers & Materials, 156-164, Food Colloids, Biopolymers and Materials. Cambridge UK: Royal Society of Chemistry
Publication Year :: 2003
Publisher :: Royal Chemical Society, 2003.

Subjects :: Physics and Physical Chemistry of Foods
schuim
Food Chemistry
foaming
Levensmiddelenchemie
soya protein
schuimen
foams
sojaeiwit
Food technology
VLAG
Nutrition

ISBN :: 978-0-85404-871-7
ISBNs :: 9780854048717
Database :: OpenAIRE
Journal :: Food Colloids, Biopolymers and Materials, Dickinson, E.Vliet, T. van, Food Colloids, Biopolymers & Materials, 156-164, Food Colloids, Biopolymers and Materials. Cambridge UK: Royal Society of Chemistry
Accession number :: edsair.dedup.wf.001..62de64f39b91e3ba9f5561f2b6f74f70

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