Comparative study of stabilization of coffee bubbles at the air-water interface through different surfactants-Reference-Cited by-同舟云学术

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Comparative study of stabilization of coffee bubbles at the air-water interface through different surfactants

Published:2021-12 Issue:2 Volume:1 Page:100012
ISSN:2772-5022
Container-title:Applied Food Research
language:en
Short-container-title:Applied Food Research

Author:

Deotale Shweta M.,Dutta Sayantani^ORCID,Moses J A,Anandharamakrishnan C.^ORCID

Publisher

Elsevier BV

Reference19 articles.

1. Emulsification properties of polyesters and sucrose ester blends I: Carbohydrate fatty acid polyesters;Akoh;Journal of the American Oil Chemists’ Society,1992

2. Spontaneous formation of flavor oil emulsions by using sucrose esters and emulsion stability study;Ariyaprakai;Food Biophysics,2019

3. Use of natural emulsifiers in model coffee creamers: Physical properties of quillaja saponin-stabilized emulsions;Chung;Food Hydrocolloids,2017

4. Surface rheological measurements of isolated food foam systems;Clarke;Physics of Fluids,2019

5. Coffee oil as a natural surfactant;Deotale;Food Chemistry,2019

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Preparation and characterization of lysozyme loaded liposomal dry powder inhalation using non-ionic surfactants;International Journal of Pharmaceutics;2023-11

2. Effect of Surfactant Type on Foaming Properties of Milk;Food and Bioprocess Technology;2023-02-22

3. Sonication of egg and its effect on foaming behavior;Sustainable Food Technology;2023

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