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Bioengineering, Food, and Natural Products

Interfacial and foaming characteristics of milk whey protein and polysaccharide mixed systems

  1. Adrián A. Perez1,
  2. Carlos R. Carrara1,
  3. Cecilio Carrera Sánchez2,
  4. Liliana G. Santiago1,
  5. Juan M. Rodríguez Patino2,*

Article first published online: 13 OCT 2009

DOI: 10.1002/aic.12028

Issue

AIChE Journal

AIChE Journal

Volume 56, Issue 4, pages 1107–1117, April 2010

Additional Information

How to Cite

Perez, A. A., Carrara, C. R., Sánchez, C. C., Santiago, L. G. and Rodríguez Patino, J. M. (2010), Interfacial and foaming characteristics of milk whey protein and polysaccharide mixed systems. AIChE J., 56: 1107–1117. doi: 10.1002/aic.12028

Author Information

  1. 1

    Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe, Argentina

  2. 2

    Dept. de Ingeniería Química, Facultad de Química, Universidad de Sevilla, Sevilla, España

*Dept. de Ingeniería Química, Facultad de Química, Universidad de Sevilla, Sevilla, España

Publication History

  1. Issue published online: 12 MAR 2010
  2. Article first published online: 13 OCT 2009
  3. Manuscript Revised: 19 MAR 2009
  4. Manuscript Received: 17 SEP 2008

Funded by

  • CYTED. Grant Number: 105PI0274
  • Universidad Nacional del Litoral, Santa Fe (Argentina). Grant Number: CAI+D 2005 (12H429)
  • CICYT (Spain). Grant Number: AGL2007-60045
  • Consejería de Educación y Ciencia, Junta de Andalucía (Spain). Grant Number: PO6-AGR-01535

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View Full Article (HTML) Get PDF (739K)