The function of α-crystalline emulsifiers on expanding foam surfaces

Food Hydrocolloids

Volumn 18, Issue 4, 2004, Pages 655-663

  Richardson, Gisela ^a   Bergenståhl, Björn ^b   Langton, Maud ^a   Stading, Mats ^a   Hermansson, Anne Marie ^a  

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

^b LUND UNIVERSITY   (Sweden)

Author keywords

Emulsifier; Expansion; Foam; gel

Indexed keywords

ELASTIC MODULI; EMULSIFICATION; EXPANSION; HIGH RESOLUTION TRANSMISSION ELECTRON MICROSCOPY; SCANNING ELECTRON MICROSCOPY; VOLUME MEASUREMENT;

BUBBLE SURFACE; CONFOCAL LASER SCANNING MICROSCOPY; CONFOCAL-LASER-SCANNING-MICROSCOPY; EMULSIFIER; FREEZE-ETCHING; MICELLARS; MONOGLYCERIDES; POLYGLYCEROL ESTERS; SUGAR FOAMS; Α-GEL;

CRYSTALLINE MATERIALS;

CRYSTALLIN; ESTER; GLYCEROL; MONOACYLGLYCEROL; OLEATE SODIUM; SUCROSE;

ARTICLE; CONCENTRATION (PARAMETERS); CONFOCAL LASER MICROSCOPY; EMULSION; FLOW KINETICS; FOAM; FREEZE ETCHING; GEL; LIQUID; MEASUREMENT; MICELLE; OSCILLATION; TRANSMISSION ELECTRON MICROSCOPY;

EID: 2142728604     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2003.11.003     Document Type: Article

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