Asian Journal of Dairy and Food Research, volume 28 issue 1 (march 2009) : 26-30

FOAMING IN FOOD SYSTEMS

S.P. Changade, P.N. Bhandari, J.S. Chapake, N.W. Shinde
1Department of Dairy Technology, College of Dairy Technology, Warud, Pusad - 445 204, India
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Cite article:- Changade S.P., Bhandari P.N., Chapake J.S., Shinde N.W. (2024). FOAMING IN FOOD SYSTEMS. Asian Journal of Dairy and Food Research. 28(1): 26-30. doi: .
Aeration or foaming has a wide application in food and dairy industry and carried out by
chemical, physical and biological means. Foam stability is the ability of protein to stabilize the
foam against gravitational and mechanical stress
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