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Stability and mechanical strength of aqueous foams containing food proteins

✍ Scribed by Juan M Rodríguez Patino; Ma Dolores Naranjo Delgado; JoséA Linares Fernández

Publisher: Elsevier Science
Year: 1995
Tongue: English
Weight: 983 KB
Volume: 99
Category: Article
ISSN: 0927-7757
DOI: 10.1016/0927-7757(95)03129-2

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## Abstract The effect of concentrations of acidic polysaccharide and calcium ions on the kinetic stability, viscosity and dispersity of protein‐containing O/W emulsions is studied. Variation of kinetic stability of the emulsions studied is independent of dispersion composition. In a wide range of