Concepedia

Casein Foaming Properties

Casein Foaming Properties is a functional property that refers to the ability of casein proteins to adsorb at air-water interfaces and stabilize whipped or aerated structures through the formation of viscoelastic films during foam generation.

70

Publications

3.6K

Citations

238

Authors

87

Institutions

Publications per year

2017–2026

16

Parents

Publications

70

On the foaming properties of plant proteins: Current status and future opportunities

Luca Amagliani, Juliana V.C. Silva, Maxime Saffon et al. · Trends in Food Science & Technology · 2021 · 208 citations

, , +17

Interfacial, foaming and emulsifying characteristics of sodium caseinate as influenced by protein concentration in solution

Cecilio Carrera Sánchez, J PATINO · Food Hydrocolloids · 2004 · 178 citations

, , +14

Hydrolysates of native and modified soy protein isolates: structural characteristics, solubility and foaming properties

Sara E. Molina Ortiz, Jorge R. Wagner · Food Research International · 2002 · 176 citations

, , +16

Correlations between Biochemical Characteristics and Foam-Forming and -Stabilizing Ability of Whey and Casein Hydrolysates

Cornelly van der Ven, Harry Gruppen, Dries B.A. de Bont et al. · Journal of Agricultural and Food Chemistry · 2002 · 115 citations

, , +17

Standardized Procedure for Measuring Foaming Properties of Three Proteins, A Collaborative Study

Lance G. Phillips, J. Bruce German, Timothy E. O'Neill et al. · Journal of Food Science · 1990 · 108 citations

, , +15

1–5 of 70

Authors

238

  1. CC
    Cecilio Carrera Sánchez

    Universidad de Sevilla, Spain

    5 publications · 284 citations

    5

    h-index

  2. UK
    Ulrich Kulozik

    Technical University of Munich, Germany

    4 publications · 142 citations

    4

    h-index

  3. JK
    J.E. Kinsella

    Cornell University, United States

    4 publications · 235 citations

    4

    h-index

  4. HG
    Harry Gruppen

    Wageningen University & Research, Netherlands

    4 publications · 248 citations

    4

    h-index

  5. LG
    Lance G. Phillips

    Cornell University, United States

    4 publications · 199 citations

    4

    h-index

1–5 of 238

Institutions

87

  1. Wageningen University & Research

    Wageningen, The Netherlands

    8 h-index

    37 publications

    1.8K citations

  2. Cornell University

    Ithaca, United States

    5 h-index

    22 publications

    1.8K citations

  3. Universidad de Sevilla

    Seville, Spain

    5 h-index

    10 publications

    568 citations

  4. Fundación Ciencias Exactas y Naturales

    Buenos Aires, Argentina

    4 h-index

    11 publications

    261 citations

  5. Technical University of Munich

    Munich, Germany

    4 h-index

    12 publications

    441 citations

  6. Universidad de Buenos Aires

    Buenos Aires, Argentina

    4 h-index

    10 publications

    240 citations

  7. TiFN

    Wageningen, Netherlands

    3 h-index

    12 publications

    520 citations

  8. Max Planck Institute of Colloids and Interfaces

    Potsdam, Germany

    3 h-index

    7 publications

    282 citations

1–8 of 87

Venues

  1. Food Hydrocolloids

    12 publications · 597 citations

    12

    h-index

  2. 7

    h-index

  3. Journal of Agricultural and Food Chemistry

    6 publications · 377 citations

    6

    h-index

  4. International Dairy Journal

    5 publications · 241 citations

    5

    h-index

  5. Journal of Food Science

    JFS · 5 publications · 247 citations

    5

    h-index

1–5