Foaming properties and foam structure of milk during storage

Formation and stability of milk foam - WUR

Foaming properties of milk: A review of the influence of composition and processing - HUPPERTZ - 2010 - International Journal of Dairy Technology - Wiley Online Library

Why won't my milk foam - Coffee Knowledge Hub

Effect of shearing‐induced lipolysis on foaming properties of milk - Ho - 2023 - Journal of the Science of Food and Agriculture - Wiley Online Library

Impact of temperature and surfactant addition on milk foams - ScienceDirect

Rheological methods for strength and stability profiling of vegan foams

Effect of particle characteristics and foaming parameters on resulting foam quality and stability - ScienceDirect

Effect of Surfactant Type on Foaming Properties of Milk

Effects of Adding Rapeseed Oil or Milk Fat Cream to Liquid Hen Egg on Lipid Distribution after Centrifugation and Heat-Induced Gel Network

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

Full article: Functionality of bovine milk proteins and other factors in foaming properties of milk: a review

Microwave technology as a new strategy to induce structural transition and foaming properties improvement of egg white powder - ScienceDirect

Influence of Milk Fat on Foam Formation, Foam Stability and Functionality of Aerated Dairy Products

Starch-Based Foams Nucleated and Reinforced by Polysaccharide-Based Crystals

A brief review of the science behind the design of healthy and sustainable plant-based foods