Litcius/Paper detail

Effect of CaCl2 on the stability and rheological properties of foams and high-sugar aerated systems produced by preheated egg white protein

Farhad Alavi, Zhigang Tian, Lingyun Chen, Zahra Emam‐Djomeh

2020Food Hydrocolloids50 citationsDOI

Topics & Concepts

RheologyViscoelasticityEgg whiteChemistryViscosityAerationChemical engineeringShear thinningMaterials scienceComposite materialFood scienceOrganic chemistryEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationMicroencapsulation and Drying Processes
Effect of CaCl2 on the stability and rheological properties of foams and high-sugar aerated systems produced by preheated egg white protein | Litcius