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Multi-scale properties of protein-stabilized foams

Paper ID Volume ID Publish Year Pages File Format Full-Text
19950 43149 2014 16 PDF Available
Title
Multi-scale properties of protein-stabilized foams
Abstract

Protein-stabilized foams can be analyzed into 4 levels. Level 1 corresponds to the nanometer range of molecules. Level 2 is represented by the gas/liquid interfaces and thin liquid films. Level 3 is defined by the size of the gas cells that form the foam and spans from micrometers to a millimeters. Level 4 is when the foam is considered a continuum. The objectives of this article are: to revise the techniques used to analyze foams and the gathering of quantitative information, and to review current efforts into improving our knowledge of the role of proteins in foams and their structures.

Keywords
CLSM, confocal laser scanning microscopy; DB, diminishing bubble; G-function, nearest-neighbor distribution function; GLCM, gray level co-occurrence matrix; ITA, image texture analysis; K-function, second-moment distribution function; LM, light microscopy
First Page Preview
Multi-scale properties of protein-stabilized foams
Publisher
Database: Elsevier - ScienceDirect
Journal: Food Structure - Volume 1, Issue 1, January 2014, Pages 55–70
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering