We wish to thank Henningsen Foods Inc. and Davisco Foods International Inc. for providing egg white protein and whey protein isolates, respectively. This work was supported by the Southeast Dairy Foods Research Center. This is paper FSR99-6 of the Journal Series of the Dept. of Food Science at North Carolina State University, Raleigh, NC 27695-7624.
Measurement of the Yield Stress of Protein Foams by Vane Rheometry
Version of Record online: 28 JUN 2008
Journal of Food Science
Volume 65, Issue 1, pages 110–114, January 2000
How to Cite
Pernell, C.W., Foegeding, E.A. and Daubert, C.R. (2000), Measurement of the Yield Stress of Protein Foams by Vane Rheometry. Journal of Food Science, 65: 110–114. doi: 10.1111/j.1365-2621.2000.tb15964.x
- Issue online: 28 JUN 2008
- Version of Record online: 28 JUN 2008
- MS 1999-0213 received 2/18/99; revised 9/30/99; accepted 12/2/99.
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