Foam stability and interfacial properties of milk protein–surfactant systems

By Sandrine Rouimi, C. Schorsch, C. Valentini, S. Vaslin. 2005

177 citations recorded by the source corpus.

Subfields: Food Science, Materials Chemistry, Organic Chemistry

View Paper: https://www.semanticscholar.org/paper/1a5784601da33b37119204748536feeacd2adc5b

How researchers see this paper

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In Food Science

1. P. Aldred
2. A. Ghandi
3. M. Jayasundera
4. B. Adhikari

Citations in the corpus

• Surface modification of spray dried food and emulsion powders with surface-active proteins: a review. (2009, background): “However, these values are of importance in differentiating proteins from surfactants (Rouimi et al., 2005).”