Retracted Article: Stable ‘arrested’ non-aqueous edible foams based on food emulsifiers-Reference-Cited by-同舟云学术

Retracted Article: Stable ‘arrested’ non-aqueous edible foams based on food emulsifiers

Published:2017 Issue:6 Volume:8 Page:2115-2120
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Patel A. R.¹²³⁴^ORCID

Affiliation:

1. Faculty of Bioscience Engineering

2. Ghent University

3. 9000 Gent

4. Belgium

Abstract

Stable oil foams with structured air–oil interfaces and high overrun (φ_air ≫ 0.5) were fabricated using edible emulsifiers (sucrose esters and lecithin).

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2017/FO/C7FO00187H

Reference38 articles.

1. High internal phase emulsion gels (HIPE-gels) prepared using food-grade components

2. Formation and stability of food foams and aerated emulsions: Hydrophobins as novel functional ingredients

3. Of Foams and Formalisms: Scientific Expertise and Craft Practice in Molecular Gastronomy

4. Molecular Gastronomy: A New Emerging Scientific Discipline

5. Aerated food gels: fabrication and potential applications

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