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Full article: Influence of energy density and viscosity on foam stability – A study with pea protein (Pisum Sativum L.)
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Foam properties of proteins, low molecular weight surfactants and their complexes | Semantic Scholar
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Figure 4.4 from Structural characterization of liquid food foams stabilized by proteins | Semantic Scholar
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A) Foam structure. (B) Bubble glycoprotein distribution. Hydrophilic... | Download Scientific Diagram
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