Strategies for enhancing expansion in starch-based microcellular foams produced by supercritical fluid extrusion

International Journal of Food Properties

Volumn 8, Issue 1, 2005, Pages 23-34

  Alavi, Sajid ^a   Rizvi, Syed S H ^b  

^a KANSAS STATE UNIVERSITY   (United States)

^b Department of Obstetrics Gynecology   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BUBBLES (IN FLUIDS); CARBON DIOXIDE; COOLING; DIFFUSION; FLOW OF FLUIDS; FOAMS; FOOD PRODUCTS; MELTING; NOZZLES; NUCLEATION; POROSITY; STARCH;

DIFFUSIVITY; MICROCELLULAR STRUCTURES; STARCH-BASED FOAMS; TEXTURAL PROPERTIES;

SUPERCRITICAL FLUID EXTRACTION;

EID: 14844349273     PISSN: 10942912     EISSN: None     Source Type: Journal    
DOI: 10.1081/JFP-200048139     Document Type: Article

References (15)

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