Surface properties of proteins in relation to foaming behaviour.

H.K.A.I. van Kalsbeek, A. Prins

Research output: Contribution to journalArticleProfessional

Abstract

De schuimvormende en schuimstabiliserende werking van eiwitten
Original languageEnglish
Pages (from-to)12-14
JournalIndustrial Proteins
Volume4
Issue number2
Publication statusPublished - 1997

Keywords

  • proteins
  • foaming
  • food industry
  • food technology
  • rheology
  • physics
  • fluid mechanics
  • surface proteins

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