Influence of pH on foaming and rheological properties of aerated high sugar system with egg white protein and hydroxypropylmethylcellulose

Sadahira, MS, Rodrigues, MI, Akhtar, M orcid.org/0000-0002-8135-362X et al. (2 more authors) (2018) Influence of pH on foaming and rheological properties of aerated high sugar system with egg white protein and hydroxypropylmethylcellulose. LWT - Food Science and Technology, 89. pp. 350-357. ISSN 0023-6438

Abstract

Metadata

Authors/Creators:
Copyright, Publisher and Additional Information: © 2017 Elsevier Ltd. This is an author produced version of a paper published in LWT - Food Science and Technology. Uploaded in accordance with the publisher's self-archiving policy.
Keywords: Foam; Biopolymer interaction; Elastic behaviour; Semi solid; Stability
Dates:
  • Published: March 2018
  • Accepted: 26 October 2017
  • Published (online): 28 October 2017
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Maths and Physical Sciences (Leeds) > School of Food Science and Nutrition (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 07 Nov 2017 16:25
Last Modified: 28 Oct 2018 00:38
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.lwt.2017.10.058

Share / Export

Statistics