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foaming properties » scaling properties (Expand search), healing properties (Expand search), cooking properties (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
decrease foaming » decrease flooding (Expand search), decrease lodging (Expand search), decrease owing (Expand search)
python decrease » than decrease (Expand search), action decreases (Expand search), protein decrease (Expand search)
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python python » pythons python (Expand search), piton python (Expand search), pitons python (Expand search)
foaming properties » scaling properties (Expand search), healing properties (Expand search), cooking properties (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
decrease foaming » decrease flooding (Expand search), decrease lodging (Expand search), decrease owing (Expand search)
python decrease » than decrease (Expand search), action decreases (Expand search), protein decrease (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
python python » pythons python (Expand search), piton python (Expand search), pitons python (Expand search)
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“...This study investigated the foaming properties of the suspension of milk proteins with...”
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Master thesis
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Subjects:
“...casein, casein micelles, crosslinking, transglutaminase, foaming capacity, foam stability, foam...”
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Master thesis
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“... recognized foaming properties. The casein term refers to a mixture of four different casein fractions known...”
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Master thesis
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“... technique. A detailed characterization of the structure and physical properties has been carried out. The...”
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Article
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“...-water interfacial properties. In this study, the air-water interfacial and foaming properties of crude...”
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Article
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“... or sorbitol, 0.0–0.5% w/v) on the foaming capacity and half-life time. The experimental design was defined...”
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Article
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“... organoleptic properties of many processed foods. Foam characteristics can be further improved by food-grade...”
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Article
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“... protein (EW) and pectin in a high sugar content system (80 wt% total solid) on the foaming properties...”
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Article
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“... properties, recyclability as well as low material cost. During the foaming process, the elongational forces...”
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Article
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“... of scaffolds for tissue engineering applications. Traditionally, foaming of polymers with supercritical fluids...”
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