The Physical and Linear Viscoelastic Properties of Fresh Wet Foams Based on Egg White Proteins and Selected Hydrocolloids

The aim of this work was to evaluate the physicochemical properties of fresh foams based on egg white proteins, xanthan gum and gum Arabic. The distributions of the size of gas bubbles suspended in liquid were determined, as well as density and volume fraction of gas phase of the generated foams. Ad...

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Detalles Bibliográficos
Autores principales: Ptaszek, Paweł, Żmudziński, Daniel, Kruk, Joanna, Kaczmarczyk, Kacper, Rożnowski, Wojciech, Berski, Wiktor
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer US 2013
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3935106/
https://www.ncbi.nlm.nih.gov/pubmed/24611034
http://dx.doi.org/10.1007/s11483-013-9320-5

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3935106/
https://www.ncbi.nlm.nih.gov/pubmed/24611034
http://dx.doi.org/10.1007/s11483-013-9320-5

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