Influence of bulk and interfacial properties and operating conditions on continuous foaming operation applied to model media

Author:

Narchi Issa,Vial Christophe,Djelveh Gholamreza

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

1. Effect of formulation and processing factors on the properties of liquid food foams;Balerin;Journal of Food Engineering,2007

2. Creation and characterization of aerated food products;Campbell;Food Science and Technology,1999

3. Protein/surfactant interfacial interactions. III: Competitive adsorption of protein+surfactant in emulsions;Chen;Colloids and surfaces A: Physicochemical and Engineering Aspects,1995

4. The modeling of coalescence processes in fluid-liquid dispersions;Chesters;Transactions of the Institution of Chemical Engineers,1991

5. Foaming and interfacial properties of polymerized whey protein isolate;Davis;Journal of Food Science,2004

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