Effect of composition and process parameters on elasticity and solidity of foamed food-Reference-Cited by-同舟云学术

Effect of composition and process parameters on elasticity and solidity of foamed food

Published:2008-03 Issue:3 Volume:47 Page:474-483
ISSN:0255-2701
Container-title:Chemical Engineering and Processing: Process Intensification
language:en
Short-container-title:Chemical Engineering and Processing: Process Intensification

Author:

Thakur Rajeev K.,Vial Ch.,Djelveh G.

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Energy Engineering and Power Technology,General Chemical Engineering,General Chemistry

Reference24 articles.

1. Creation and characterisation of aerated food products;Campbell;Trends Food Sci. Technol.,1999

2. Aeration of emulsions by whipping;van Aken;Coll. Surf. A: Physicochem. Eng. Aspects,2001

3. Combined effects of substrate and process parameters in food foaming processes;Djelveh,1999

4. Foaming of ice cream and time stability of its bubble size distribution;Rohenkohl,1999

5. Influence of operating conditions and impeller design on the continuous manufacturing of food foams;Thakur;J. Food Eng.,2003

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