Combination of egg white protein and microgels to stabilize foams: impact of processing treatments

Li, X, Yanjun, Y, Murray, BS orcid.org/0000-0002-6493-1547 et al. (1 more author) (2020) Combination of egg white protein and microgels to stabilize foams: impact of processing treatments. Journal of Food Engineering, 275. 109860. ISSN 0260-8774

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Copyright, Publisher and Additional Information: © 2019, Elsevier Ltd. All rights reserved. This is an author produced version of an article published in Journal of Food Engineering. Uploaded in accordance with the publisher's self-archiving policy.
Keywords: Foam stability; Egg white protein; Microgel; Bubble shrinkage; Disproportionation; Food processing
Dates:
  • Published: June 2020
  • Accepted: 1 December 2019
  • Published (online): 9 December 2019
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) > FSN Colloids and Food Processing (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 04 Dec 2019 14:10
Last Modified: 16 Dec 2019 13:37
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.jfoodeng.2019.109860

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