The role of bubbles and interfaces in the quality of foamed cereal products-Reference-Cited by-同舟云学术

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The role of bubbles and interfaces in the quality of foamed cereal products

Published:2024-10 Issue: Volume:73 Page:101843
ISSN:1359-0294
Container-title:Current Opinion in Colloid & Interface Science
language:en
Short-container-title:Current Opinion in Colloid & Interface Science

Author:

Scanlon Martin G.,Koksel Filiz

Publisher

Elsevier BV

Reference77 articles.

1. A history of aerated foods;Campbell,2008

2. Aerated foods: principles, formation and stability;Narsimhan,2019

3. Recent developments in food foams;Murray;Curr Opin Colloid Interface Sci,2020

4. Drainage and coarsening effects on the time-dependent rheology of whole egg and egg white foams and batters;Spencer,2008

5. Creation and characterization of aerated food products;Campbell;Trends Food Sci Technol,1999

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