The microstructure of foamed maltodextrin/sodium caseinate powders: A comparative study by microscopy and physical techniques

Food Research International

Volumn 34, Issue 10, 2001, Pages 913-929

  Schoonman, A ^a   Mayor, G ^a   Dillmann, M L ^a   Bisperink, C ^a   Ubbink, J ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Food powders; Image analysis; Microscopy; Microstructure; Physical characterisation

Indexed keywords

BUBBLE SIZE; CASEINATE; CONCENTRATION (PARAMETERS); FOAMING; FOOD ANALYSIS; FOOD PROCESSING; IMAGE ANALYSIS; MALTODEXTRIN; MICROSCOPY; MICROSTRUCTURE; POROSITY; SIZE;

EID: 0035157672     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(01)00116-8     Document Type: Article

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