Implications of interfacial characteristics of food foaming agents in foam formulations-Reference-Cited by-同舟云学术

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Implications of interfacial characteristics of food foaming agents in foam formulations

Published:2008-08 Issue:2 Volume:140 Page:95-113
ISSN:0001-8686
Container-title:Advances in Colloid and Interface Science
language:en
Short-container-title:Advances in Colloid and Interface Science

Author:

Rodríguez Patino Juan M.,Carrera Sánchez Cecilio,Rodríguez Niño Ma. Rosario

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry,Physical and Theoretical Chemistry,Surfaces and Interfaces

Reference215 articles.

1. An introduction to food colloids;Dickinson,1992

2. Food emulsions: principles, practice, and techniques;McClements,2005

3. Surface dilational rheology of mixed adsorption layers at liquid interfaces

4. Protein‐stabilized foams and emulsions

5. Interfaces: their role in foam and emulsion behaviour

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