Surface rheology and morphology of beer protein and iso-humulone at air-liquid surface
Foam is one of the unique properties of beer, but how the amphiphilic components stabilize the foam is still not fully understood. This study concerns the main surface active components. For this purpose, protein from barley and iso-humulone from hop, were extracted from raw materials separately to be able to consider their effect separately and in the controlled mixture. The layers were formed in