Egg white protein microgels as aqueous pickering foam stabilizers: Bubble stability and interfacial properties

Li, X, Murray, BS orcid.org/0000-0002-6493-1547, Yang, Y et al. (1 more author) (2020) Egg white protein microgels as aqueous pickering foam stabilizers: Bubble stability and interfacial properties. Food Hydrocolloids, 98. 105292. ISSN 0268-005X

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Copyright, Publisher and Additional Information: © 2019, Elsevier. All rights reserved. This is an author produced version of an article published in Food Hydrocolloids. Uploaded in accordance with the publisher's self-archiving policy.
Keywords: Foam stability; Egg white protein; Microgel; Disproportionation; Interfacial shear viscosity; Pickering foam
Dates:
  • Published: January 2020
  • Accepted: 8 August 2019
  • Published (online): 9 August 2019
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 12 Aug 2019 09:02
Last Modified: 09 Aug 2020 00:38
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.foodhyd.2019.105292

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