Effect of composition and process parameters on elasticity and solidity of foamed food

Chemical Engineering and Processing: Process Intensification

Volumn 47, Issue 3, 2008, Pages 474-483

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

^a UNIVERSITÉ CLERMONT AUVERGNE   (France)

Author keywords

Emulsion formulation; Foamed emulsions; Foaming operation; Food foams; Texture

Indexed keywords

ELASTICITY; PROCESS CONTROL; RHEOLOGY; STEADY FLOW;

EMULSION FORMULATION; FOAMED EMULSIONS; FOAMING OPERATION; FOOD FOAMS;

FOOD PRODUCTS;

ELASTICITY; FOOD PRODUCTS; PROCESS CONTROL; RHEOLOGY; STEADY FLOW;

EID: 37649023547     PISSN: 02552701     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.cep.2007.01.019     Document Type: Article

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