Article ID Journal Published Year Pages File Type
10375769 Food Hydrocolloids 2011 10 Pages PDF
Abstract
The use of β-lactoglobulin as surfactant to stabilize bubbles incorporated by ultrasound increased the gas hold-up of aerated gelatin gels in comparison to control gels (gelatin gels without β-lactoglobulin).
Keywords
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
Ultrasonic generation of aerated gelatin gels stabilized by whey protein β-lactoglobulin
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