Interfacial and foaming properties of some food grade low molecular weight surfactants

Author:

Bezelgues J.-B.,Serieye S.,Crosset-Perrotin L.,Leser M.E.

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry

Reference18 articles.

1. Formulating aerated dairy foods;Kammesheidt;Dairy Foods,2003

2. The function of a-crystalline emulsifiers on expanding foam surfaces;Richardson;Food Hydrocolloids,2004

3. Creation and characterisation of aerated food products;Campbell;Trends in Food Science & Technology,1999

4. Aerated milk protein emulsions-new microstructural aspects;Leser;Current Opinion in Colloid and Interface Science,1999

5. Foam generation in a rotor stator mixer;Kroezen;Chemical Engineering Processing,1988

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