Interfacial rheology and stability of air bubbles stabilized by mixtures of hydrophobin and β-casein

Burke, J, Cox, A, Petkov, J et al. (1 more author) (2014) Interfacial rheology and stability of air bubbles stabilized by mixtures of hydrophobin and β-casein. Food Hydrocolloids, 34. 119 - 127. ISSN 0268-005X

Abstract

Metadata

Authors/Creators:
  • Burke, J
  • Cox, A
  • Petkov, J
  • Murray, BS
Keywords: β-casein; Bubbles; Hydrophobin; Protein; Stability
Dates:
  • Published: January 2014
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 11 Mar 2015 11:18
Last Modified: 26 Oct 2015 03:44
Identification Number: https://doi.org/10.1016/j.foodhyd.2012.11.026

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