Transient development of whipped cream properties

Journal of Food Engineering

Volumn 77, Issue 1, 2006, Pages 79-83

  Jakubczyk, Ewa ^a   Niranjan, Keshavan ^b  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

^b UNIVERSITY OF READING   (United Kingdom)

Author keywords

Air bubbles; Overrun; Rheology; Surface tension; Whipped cream

Indexed keywords

AGGLOMERATION; BUBBLES (IN FLUIDS); DROP FORMATION; OILS AND FATS; SURFACE TENSION; VISCOELASTICITY;

AIR BUBBLES; DROPLETS; OVERRUN; WHIPPED CREAM;

RHEOLOGY;

EID: 33646513060     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.06.046     Document Type: Article

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