Influence of process parameters on microstructure of food foam whipped in a rotor-stator device within a wide static pressure range

Colloids and Surfaces A: Physicochemical and Engineering Aspects

Volumn 263, Issue 1-3 SPEC. ISS., 2005, Pages 353-362

  Müller Fischer, Nadina ^a   Windhab, Erich J ^a  

^a ETH ZURICH   (Switzerland)

Author keywords

Bubble size distributions; Overrun; Pressure and partial vacuum conditions; Process development; Rotor stator whipping

Indexed keywords

BAKERIES; BUBBLES (IN FLUIDS); FOOD PRODUCTS; MATHEMATICAL MODELS; MICROSTRUCTURE; PROTEINS;

AERATION PROCESS; BUBBLE SIZE DISTRIBUTION; FOOD FOAMS; PROCESS PARAMETERS;

FOAMS;

GUAR GUM; MILK PROTEIN;

CONFERENCE PAPER; DEVICE; FOAM; FOOD; PARAMETER; PRESSURE; PRIORITY JOURNAL; VELOCITY;

EID: 20444445981     PISSN: 09277757     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.colsurfa.2004.12.057     Document Type: Conference Paper

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