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1. 1. Surface rheology and Morphology of Air-Water interfaces with adsorbed layers of Beer proteins and Isohumulones

   University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

   Author : Bobae Choi; [2018]
   Keywords : food technology; livsmedelsteknologi; Agriculture and Food Sciences;

   Abstract : A good head of beer gives nice texture and prevents releasing of aroma. The beer foam stability depends on numerous parameters. In this study, it was focused on the interfacial rheological properties such as surface tension and dilational modulus in relation the film formation by isohumulones and beer proteins at the air-water interfaces. READ MORE