New views on foams from protein solutions

By Peter Alexander Wierenga, Harry Gruppen. 2010

206 citations recorded by the source corpus.

Subfields: Food Science, Materials Chemistry, Organic Chemistry

View Paper: https://www.semanticscholar.org/paper/0dbe24118b448e833b2ab7e9238876a84b3c88e0

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. A. Fameau
2. A. Salonen

In Materials Chemistry

1. A. Fameau
2. A. Salonen

In Organic Chemistry

1. A. Fameau
2. A. Salonen

Citations in the corpus

• Pea protein isolates: Structure, extraction, and functionality (2018, background): “Wierenga and Gruppen((78)) reported that upon diffusion to the interface, proteins are less likely to adsorb as coverage approaches a maximum.”
• Effect of particles and aggregated structures on the foam stability and aging (2014, background): “Proteins can also be made to aggregate into a range of structures, such as fibers or fractal aggregates [19].”