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Etude de la composition de l'interface de l'air, dans la crème glacée et la mousse à base d'eau et de protéines de lait.

Studying the composition of the air interface in aqueous milk protein foam and ice cream.

Auteurs : ZHANG Z., GOFF H. D.

Résumé

Although the composition of the fat interface in ice cream and the factors affecting it have been well studied, the same is not true for the air interface. The authors used two techniques to examine protein interactions with air bubbles. The first involves foaming of model milk protein solutions and quantifying protein composition in the foam phase by capillary zone electrophoresis. The second technique involves protein labelling with immuno-gold antibodies and localization by transmission electron microscopy after freeze-substitution of the sample.

Détails

  • Titre original : Studying the composition of the air interface in aqueous milk protein foam and ice cream.
  • Identifiant de la fiche : 2006-2521
  • Langues : Anglais
  • Source : Ice cream II. Proceedings of the second IDF International Symposium on Ice Cream.
  • Date d'édition : 2004

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