Foaming properties and foam structure of milk during storage

How to Make Modernist Foams

PDF) Effect of Hyaluronic Acid and Kappa-Carrageenan on Milk Properties: Rheology, Protein Stability, Foaming, Water-Holding, and Emulsification Properties

The Effect of Xanthan Gum and Temperature on Foam Stability of Milk-Based Espresso Coffees

Impact of thawing methods on physico‐chemical properties and microstructural characteristics of concentrated milk - Chen - 2021 - Journal of Food Processing and Preservation - Wiley Online Library

Frontiers Interfacial properties of protein particles at fluid/fluid interfaces and relationship with the stability of foams and emulsions

Effect of the native fat globule size on foaming properties and foam structure of milk - ScienceDirect

Foods, Free Full-Text

Foods, Free Full-Text

New methodology for controlled testing of foaming properties of protein suspensions - ScienceDirect