Surface rheological measurements of isolated food foam systems-Reference-Cited by-同舟云学术

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Surface rheological measurements of isolated food foam systems

Published:2019-09 Issue:9 Volume:31 Page:092002
ISSN:1070-6631
Container-title:Physics of Fluids
language:en
Short-container-title:Physics of Fluids

Author:

Clarke Christopher¹^ORCID,Spyropoulos Fotis¹^ORCID,Norton Ian T.¹

Affiliation:

1. Department of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham B15 2TT, United Kingdom

Funder

Engineering and Physical Sciences Research Council

Publisher

AIP Publishing

Subject

Condensed Matter Physics,Fluid Flow and Transfer Processes,Mechanics of Materials,Computational Mechanics,Mechanical Engineering

Link

http://aip.scitation.org/doi/pdf/10.1063/1.5123664

Reference32 articles.

1. A critical review of the growth, drainage and collapse of foams

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

3. Bubble and Foam Chemistry

4. Stabilisation of foams by agar gel particles

5. Effect of soluble surfactants on vertical liquid film drainage

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1. New insights into suspended drops: When soft matter meets acoustic levitation;Droplet;2024-01

2. Experimental and numerical investigation of beer foam;Physics of Fluids;2023-02

3. The role of continuous phase rheology on the stabilization of edible foams: A review;Physics of Fluids;2022-03

4. Comparative study of stabilization of coffee bubbles at the air-water interface through different surfactants;Applied Food Research;2021-12

5. Recent developments in food foams;Current Opinion in Colloid & Interface Science;2020-12

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