Foaming properties of different forms of caseins in aqueous systems

Foaming properties of sodium caseinate (NaCas) particle dispersions, native NaCas solutions, and casein micelle dispersions were investigated by visual observations and by considering viscosity and structural differences. The effect of NaCl on the foaming properties of systems was also discussed. Th...

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Veröffentlicht in:	Journal of food measurement & characterization 2021-06, Vol.15 (3), p.2275-2284
Hauptverfasser:	Ince Coşkun, Alev Emine, Özdestan Ocak, Özgül
Format:	Artikel
Sprache:	eng
Schlagworte:	Aeration Casein Chemistry Chemistry and Materials Science Chemistry/Food Science Disintegration Dispersions Engineering Foaming Food Food production Food Science Micelles Original Paper Proteins Sodium chloride Stability Visual observation
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