“...This study investigated the foaming properties of the suspension of milk proteins with...”
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Subjects: “...casein, casein micelles, crosslinking, transglutaminase, foaming capacity, foam stability, foam...”
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“... recognized foaming properties. The casein term refers to a mixture of four different casein fractions known...”
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Subjects: “...Foaming properties...”
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Subjects: “...foaming...”
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Subjects: “...foaming capacity...”
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Subjects: “...foaming properties...”
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“... technique. A detailed characterization of the structure and physical properties has been carried out. The...”
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“...-water interfacial properties. In this study, the air-water interfacial and foaming properties of crude...”
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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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Subjects: “...variable pressure foaming new technique...”
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“... organoleptic properties of many processed foods. Foam characteristics can be further improved by food-grade...”
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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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“... properties, recyclability as well as low material cost. During the foaming process, the elongational forces...”
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“... of scaffolds for tissue engineering applications. Traditionally, foaming of polymers with supercritical fluids...”
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Subjects: “...Foaming...”
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Subjects: “...foaming and emulsion properties...”
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Subjects: “...Foaming capacity and stability...”
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Subjects: “...Direct foaming method...”
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