Effect of homogenisation and storage time on surface and rheology properties of whipping cream
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference24 articles.
1. Rheological properties of model dairy emulsions as affected by high pressure homogenization;Biasutti;Innovative Food Science & Emerging Technologies,2010
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3. Effect of homogenization and surfactant type on the exchange of oil between emulsion droplets;Elwell;Food Hydrocolloids,2004
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5. The rheology of colloidal and noncolloidal food dispersions;Genovese;Journal of Food Science,2007
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