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Physico-chemical factors controlling the foamability and foam stability of milk proteins: Sodium caseinate and whey protein concentrates

✍ Scribed by Krastanka G. Marinova; Elka S. Basheva; Boriana Nenova; Mila Temelska; Amir Y. Mirarefi; Bruce Campbell; Ivan B. Ivanov

Book ID
113627775
Publisher
Elsevier Science
Year
2009
Tongue
English
Weight
899 KB
Volume
23
Category
Article
ISSN
0268-005X

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## Abstract Bing cherries were coated with sodium caseinate‐ or milk protein concentrate‐based edible coatings. Besides the proteins (100 g kg^βˆ’1^), the coating formulations also included glycerol (about 300 g kg^βˆ’1^ protein) and either beeswax or a stearic–palmitic acid blend at a concentration of