Surface rheology and Morphology of Air-Water interfaces with adsorbed layers of Beer proteins and Isohumulones
A good head of beer gives nice texture and prevents releasing of aroma. The beer foam stability depends on numerous parameters. In this study, it was focused on the interfacial rheological properties such as surface tension and dilational modulus in relation the film formation by isohumulones and beer proteins at the air-water interfaces. The isohumulones and beer protein samples were prepared indWhat makes beer foam stable? Beer is one of the most beloved beverages all over the world. When we think about a good beer, we end up with beer foam. This is because the foam prevents releasing of aroma and gives a good texture when drinking. Beer foam is a mixture of air and liquid containing beer components such as ethanol, proteins, hop acids and other nutrients. Beer proteins are from the bar