Oleofoams: Formulation Rules and New Characterization Methods Based on X-Rays and Neutrons to Advance Current Understanding

Author:

Fameau Anne-Laure,Gilbert Elliot Paul

Publisher

Springer International Publishing

Reference64 articles.

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2. Heymans R, Tavernier I, Dewettinck K, Van der Meeren P (2017) Crystal stabilization of edible oil foams. Trends Food Sci Technol 69:13–24

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5. Chisholm H, Gunes ZD, Gehin-Delval C, Nouzille CA, Garvey E, Destribats MJ, Chandrasekaran SN, Vieira JB, German J, Binks BP (2018) Aerated confectionery material. US 2018 / 0064127 A1

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