Impact of added food ingredients on foaming and texture of the whipped toppings: a chemometric analysis-Reference-Cited by-同舟云学术

Impact of added food ingredients on foaming and texture of the whipped toppings: a chemometric analysis

Published:2020-06-30 Issue:10 Volume:246 Page:1955-1970
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Goralchuk Andrii,Gubsky Sergey^ORCID,Omel’chenko Svetlana,Riabets Olga,Grinchenko Olga,Fedak Natalia,Kotlyar Oleg,Cheremska Tetyana,Skrynnik Viktoriia

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-020-03547-3.pdf

Reference48 articles.

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3. Niranjan K, Silva SFJ (2008) Bubbles in Foods: Creating Structure out of Thin Air! In: Gutiérrez-López GF, Barbosa-Cánovas GV, Welti-Chanes J, Parada-Arias E (eds) Food engineering: integrated approaches. Food engineering series. Springer, New York, pp 183–192

4. Harper WJ, Hewitt SA, Huffman LM (2020) Model food systems and protein functionality. Milk proteins, 3rd edn. Elsevier, New York, pp 573–598

5. Hailing PJ, Walstra P (1981) Protein-stabilized foams and emulsions. CRC Crit Rev Food Sci Nutr 15:155–203. https://doi.org/10.1080/10408398109527315

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