Influence of pH on surface properties of aqueous egg albumen solution in relation to foaming behaviour

M. Hammershoj, A. Prins, K.B. Qvist

Research output: Contribution to journal › Article › Academic › peer-review

Original language	English
Pages (from-to)	859-868
Journal	Journal of the Science of Food and Agriculture
Volume	79
Publication status	Published - 1999

Keywords

@article{65ba6978dee64ec0ac63b220a0a3c794,

title = "Influence of pH on surface properties of aqueous egg albumen solution in relation to foaming behaviour",

keywords = "Egg albumen, Foam, pH, Protein, Surface properties, Surface tension, Surface theology",

author = "M. Hammershoj and A. Prins and K.B. Qvist",

year = "1999",

language = "English",

volume = "79",

pages = "859--868",

journal = "Journal of the Science of Food and Agriculture",

issn = "0022-5142",

publisher = "Wiley",

}

TY - JOUR

T1 - Influence of pH on surface properties of aqueous egg albumen solution in relation to foaming behaviour

AU - Hammershoj, M.

AU - Prins, A.

AU - Qvist, K.B.

PY - 1999

Y1 - 1999

KW - Egg albumen

KW - Foam

KW - pH

KW - Protein

KW - Surface properties

KW - Surface tension

KW - Surface theology

M3 - Article

SN - 0022-5142

VL - 79

SP - 859

EP - 868

JO - Journal of the Science of Food and Agriculture

JF - Journal of the Science of Food and Agriculture

ER -