February 07, 2015 article Effects of xanthan gum rheology on the foaming properties of whey protein concentrate Journal of Food Engineering DOI: 10.1016/j.jfoodeng.2015.01.018 OpenAlex Authors 0 Author list not loaded yet. Cited by 1 stored of 61 Search Sort Most cited Newest Oldest Patent citations Title Any typearticle review book-chapter conference-paper preprint dissertation book dataset other Any fieldAgricultural and Biological Sciences Arts and Humanities Biochemistry, Genetics and Molecular Biology Business, Management and Accounting Chemical Engineering Chemistry Computer Science Decision Sciences Dentistry Earth and Planetary Sciences Economics, Econometrics and Finance Energy Engineering Environmental Science Health Professions Immunology and Microbiology Materials Science Mathematics Medicine Neuroscience Nursing Pharmacology, Toxicology and Pharmaceutics Physics and Astronomy Psychology Social Sciences Veterinary Open access Whey protein foams: Preparation, types, and rheology 2026 Elsevier eBooks book-chapter Agricultural and Biological Sciences Proteins in Food Systems 0 citations 1 result References 0