Interfacial properties of coffee-based beverages

Food Hydrocolloids

Volumn 21, Issue 8, 2007, Pages 1374-1378

  Ferrari, Michele ^a   Navarini, Luciano ^b   Liggieri, Libero ^a   Ravera, Francesca ^a   Suggi Liverani, Furio ^b  

^a CNR   (Italy)

^b R and D   (Italy)

Author keywords

Coffee; Espresso; Foarms; Surface tension; Wetting

Indexed keywords

BEVERAGES; EMULSIFICATION; FERMENTATION;

COFFEE BEVERAGES; EMULSION FORMATION; EMULSION STABILIZATION; ESPRESSO; EXPERIMENTAL TECHNIQUES; FOAM FORMATION; FOARM; INTERFACIAL PROPERTY; MAXIMUM BUBBLE PRESSURE; SOLUBLE COFFEE;

WETTING;

EID: 34248154267     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2006.10.016     Document Type: Article

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