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Stabilization models of foams prepared from whippable bigels: Crystal absorption and droplet stability

  • Published:2024-02 Issue: Volume:147 Page:109383
  • ISSN:0268-005X
  • Container-title:Food Hydrocolloids
  • language:en
  • Short-container-title:Food Hydrocolloids

Author:

Guo Zhixiu,Li Yafang,Song Xinyu,Meng ZongORCID

Funder

Fundamental Research Funds for the Central Universities

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference45 articles.

1. Re-evaluation of gellan gum (E 418) as food additive;Additives;EFSA Journal,2018

2. Effect of highly aerated food on expected satiety;Arboleya;International Journal of Gastronomy and Food Science,2014

3. Particle-stabilized oil foams;Binks;Advances in Colloid and Interface Science,2021

4. Development and characterization of a novel soy lecithin-stearic acid and whey protein concentrate bigel system for potential edible applications;Bollom;Food Hydrocolloids,2020

5. Stabilization of air bubbles in oil by surfactant crystals: A route to produce air-in-oil foams and air-in-oil-in-water emulsions;Brun;Food Research International,2015

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