Microstructure of α-crystalline emulsifiers and their influence on air incorporation in cake batter

Cereal Chemistry

Volumn 79, Issue 4, 2002, Pages 546-552

  Richardson, G ^a   Langton, M ^a   Faldt P ^a   Hermansson, A M ^a  

^a SIK THE SWEDISH INSTITUTE FOR FOOD AND BIOTECHNOLOGY   (Sweden)

Author keywords

[No Author keywords available]

Indexed keywords

EMULSIFICATION; HIGH RESOLUTION TRANSMISSION ELECTRON MICROSCOPY; IMAGE ANALYSIS; LIPOSOMES; MICROSTRUCTURE; SCANNING ELECTRON MICROSCOPY; SODIUM CHLORIDE;

CAKE BATTER; CONFOCAL LASER SCANNING MICROSCOPY; CONFOCAL-LASER-SCANNING-MICROSCOPY; CRYSTALLINE FORM; FREEZE-ETCHING; IMAGE-ANALYSIS; MONOGLYCERIDES; NACL CONCENTRATION; POLARIZED-LIGHT MICROSCOPY; Α-GEL;

CRYSTALLINE MATERIALS;

AROPLUS; COLCO; DIMODAN P; EMULSIFYING AGENT; LIPOSOME; MONOACYLGLYCEROL; SODIUM CHLORIDE; UNCLASSIFIED DRUG;

AIR; ARTICLE; CHEMICAL STRUCTURE; CONCENTRATION (PARAMETERS); CONFOCAL LASER MICROSCOPY; CRYSTALLIZATION; DENSITY; EMULSION; FOAM; FOOD PROCESSING; FREEZE ETCHING; GEL; IMAGE ANALYSIS; MICROSCOPY; NONHUMAN; OPTICAL INSTRUMENTATION; OXYGENATION; STRUCTURE ANALYSIS; TRANSMISSION ELECTRON MICROSCOPY;

EID: 0036061960     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2002.79.4.546     Document Type: Article

References (19)

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