Aeration of emulsions by whipping-Reference-Cited by-同舟云学术

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Aeration of emulsions by whipping

Published:2001-10 Issue:3 Volume:190 Page:333-354
ISSN:0927-7757
Container-title:Colloids and Surfaces A: Physicochemical and Engineering Aspects
language:en
Short-container-title:Colloids and Surfaces A: Physicochemical and Engineering Aspects

Author:

van Aken George A.

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry

Reference24 articles.

1. The role of proteins in the stabilization/destabilization of dairy foams;Anderson,1987

2. Advances in Food Emulsions and Foams;Anderson,1988

3. The Milk Fat Globule;Mulder,1974

4. Instability and partial coalescence in whippable dairy emulsions;Goff;J. Dairy Sci.,1997

5. Milk and milk products;Graf,1976

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