Plant vs Dairy protein stabilised cappuccino foams: how protein and hydrocolloid conformational changes affect foam stability
Silvana Wüest, Johann Buczkowski, Nykola C. Jones, Søren Vrønning Hoffmann, Peter Fischer, Tim J. Wooster
Topics & Concepts
ChemistryChemical engineeringEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationAlgal biology and biofuel production