@article{luck_bray_foegeding_2002, title={Factors determining yield stress and overrun of whey protein foams}, volume={67}, ISSN={["0022-1147"]}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-0036324489&partnerID=MN8TOARS}, DOI={10.1111/j.1365-2621.2002.tb08704.x}, abstractNote={ABSTRACT:  Foams were formed by whipping whey protein solutions (15% w/v protein) containing NaCl, CaCl2, lactose, or glycine. Foam overrun and yield stress were determined. Foams made from whey protein ingredients have greater overrun and yield stress if the concentration of β‐lactoglobulin is high relative to a‐lactalbumin. The presence of 0.4 M CaCl2 in the foaming solution increases overrun and yield stress for β‐lactoglobulin and a‐lactalbumin. The high yield stress of β‐lactoglobulin and a‐lactalbumin foams made from solutions containing CaCl2 suggests that CaCl2 is altering rheological properties of the interfacial protein film and/or contributing to protein aggregation or network formation in the lamellae.}, number={5}, journal={JOURNAL OF FOOD SCIENCE}, author={Luck, PJ and Bray, N and Foegeding, EA}, year={2002}, pages={1677–1681} }