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Chapter 12

β-Lactoglobulin Aggregates from Heating with Charged Cosolutes: Formation, Characterization and Foaming

Foamed products are gaining more importance in the food industry because of their smooth and light texture. Food foams can be stabilized by emulsifiers and fats, but proteins are the most commonly used foaming agents. Globular proteins (e.g., whey proteins) exhibit good foaming properties, but in or...

Publication details


Print publication date
15 Feb 2007
Copyright year
2007
Print ISBN
978-0-85404-271-5
PDF eISBN
978-1-84755-769-8
From the book series:
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