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Contribution of Protein Flexibility to the Foaming Properties of Casein

โœ Scribed by M. LE MESTE; B. COLAS; D. SIMATOS; B. CLOSS; J-L COURTHAUDON; D. LORIENT

Book ID
108816571
Publisher
Institute of Food Technologists
Year
1990
Tongue
English
Weight
423 KB
Volume
55
Category
Article
ISSN
0022-1147

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โœ J. M. Lederman ๐Ÿ“‚ Article ๐Ÿ“… 1971 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 445 KB ๐Ÿ‘ 2 views

## Abstract An idealized model for flexible foam in tension is developed. The model includes large deformations and cell structure orientation before and after deformation. It is predicted that two quantities affect the initial modulus of an unoriented foam: the density and a cell structure paramet