- Email: [email protected]
Erratum to “Properties of whey and egg white protein foams” [Colloids Surf. A 204 (2002) 9–21]
Colloids and Surfaces A: Physicochem. Eng. Aspects 238 (2004) 161
Erratum
Erratum to “Properties of whey and egg white protein foams” [Colloids Surf. A 204 (2002) 9–21]夽 C.W. Pernell a , E.A. Foegeding b,∗ , P.J. Luck b , J.P. Davis b b
a Kraft Foods, 801 Waukegan Road, Glenview, IL 60023, USA Department of Food Science, North Carolina State University, Box 7624, 236 Schaub, Raleigh, NC 27695-7624, USA
The Publisher would like to apologise for the following error: The legend of Fig. 6 should read as follows: Fig. 6. Changes in Y(φ) with air phase volume for egg white protein (EWP) and whey protein isolate (WPI) foams made by varying whipping time. (䉫) 2% EWP, (䊊) 10% EWP, (䊉) 10% WPI, (䊏) 15% WPI and (䉱) 20% WPI. Values of Y(φ) for concentrated emulsions (+) are from Pricen and Kiss (1989).
夽
doi of original article 10.1016/S0927-7757(01)01061-5. Corresponding author. Tel.: +1-919-513-2244; fax: +1-919-515-7124. E-mail address: allen [email protected] (E.A. Foegeding).
∗
0927-7757/$ – see front matter © 2004 Elsevier B.V. All rights reserved. doi:10.1016/j.colsurfa.2004.03.003
Erratum
Erratum to “Properties of whey and egg white protein foams” [Colloids Surf. A 204 (2002) 9–21]夽 C.W. Pernell a , E.A. Foegeding b,∗ , P.J. Luck b , J.P. Davis b b
a Kraft Foods, 801 Waukegan Road, Glenview, IL 60023, USA Department of Food Science, North Carolina State University, Box 7624, 236 Schaub, Raleigh, NC 27695-7624, USA
The Publisher would like to apologise for the following error: The legend of Fig. 6 should read as follows: Fig. 6. Changes in Y(φ) with air phase volume for egg white protein (EWP) and whey protein isolate (WPI) foams made by varying whipping time. (䉫) 2% EWP, (䊊) 10% EWP, (䊉) 10% WPI, (䊏) 15% WPI and (䉱) 20% WPI. Values of Y(φ) for concentrated emulsions (+) are from Pricen and Kiss (1989).
夽
doi of original article 10.1016/S0927-7757(01)01061-5. Corresponding author. Tel.: +1-919-513-2244; fax: +1-919-515-7124. E-mail address: allen [email protected] (E.A. Foegeding).
∗
0927-7757/$ – see front matter © 2004 Elsevier B.V. All rights reserved. doi:10.1016/j.colsurfa.2004.03.003