Food-grade monoglyceride oil foams: the effect of tempering on foamability, foam stability and rheological properties-Reference-Cited by-同舟云学术

Food-grade monoglyceride oil foams: the effect of tempering on foamability, foam stability and rheological properties

Published:2018 Issue:6 Volume:9 Page:3143-3154
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Heymans Robbe¹²³⁴⁵^ORCID,Tavernier Iris¹²³⁴⁵^ORCID,Danthine Sabine⁶⁷⁸⁹,Rimaux Tom¹⁰¹¹⁹,Van der Meeren Paul¹²¹³¹⁴⁴⁵,Dewettinck Koen¹²³⁴⁵

Affiliation:

1. Laboratory of Food Technology & Engineering

2. Department of Food Technology

3. Safety and Health

4. Ghent University

5. 9000 Gent

6. Department of Food Science

7. University of Liège

8. 5030 Gembloux

9. Belgium

10. Vandemoortele R&D Centre

11. 8870 Izegem

12. Particle and Interfacial Technology Group

13. Department of Applied Analytical and Physical Chemistry

14. Faculty of Bioscience Engineering

Abstract

The time-temperature history of monoglyceride-oleogels has a large influence on the foamability and foam stability of the corresponding oil foams.

Funder

Bijzonder Onderzoeksfonds

Hercules Foundation

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2018/FO/C8FO00536B

Reference44 articles.

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2. G. Broze , Handbook of Detergents: Properties , CRC Press , 1999

3. L. L. Schramm , Foams: fundamentals and applications in the petroleum industry , An American Chemical Society Publication , 1994

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

5. The role of particles in stabilising foams and emulsions

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