On the interaction between wort protein and iso-humulone : A study of surface rheology, interfacial structures and particle formation with the relevance to beer foam
Beer is one of the most popular drinks in the world. Foam is a unique characteristic of beer, contributing to mouthfeelings and visual perceptions. Therefore, it would be worthwhile to study the solution and interfacial properties ofbeer and assess them with regards to foam.The main aim of this thesis was to evaluate the main foam-promoting components of beer in terms of solution,interfacial prope