Effect of pH of food emulsions on their continuous foaming using a mechanically agitated column

Innovative Food Science and Emerging Technologies

Volumn 7, Issue 3, 2006, Pages 203-210

  Thakur, Rajeev K ^a   Vial, Ch ^a   Djelveh, G ^a  

^a UNIVERSITÉ CLERMONT AUVERGNE   (France)

Author keywords

Because of different collodial interactions in complex mixtures pH can affect properties of emulsions as well as protein fat and protein hydrocolloids interactions.; Continuous foaming; Emulsion; Foam; Rheology; Weber number (We)

Indexed keywords

COLLOIDS; ELASTIC MODULI; EMULSIONS; FOAMS; PH EFFECTS; RHEOLOGY; VISCOELASTICITY;

BUBBLE SIZE DISTRIBUTIONS; COLLOIDAL INTERACTIONS; CONTINUOUS FOAMING; WEBER NUMBER (WE);

FOOD PRODUCTS;

EID: 33746772810     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2005.12.002     Document Type: Article

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