Transient process in ice creams evaluated by laser speckles

Food Research International

Volumn 43, Issue 5, 2010, Pages 1470-1475

  Silva, Elieste da ^a   Silva, Emerson Rodrigo Teixeira da ^a   Muramatsu, Mikiya ^a   Lannes, Suzana Caetano da Silva ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Breakdown emulsion; Co occurrence matrix; Ice creams; Speckle; Sweeteners

Indexed keywords

AIR BUBBLES; AIR LOSS; CO-OCCURRENCE-MATRIX; COHERENT LIGHT BEAMS; COLLOIDAL MEDIUM; DYNAMIC SPECKLE; FOOD MATRIXES; ICE CREAMS; ICE CRYSTALS; INTERFERENCE IMAGES; LASER SPECKLE; OBSERVATION PLANES; ROOM TEMPERATURE; SPECKLE PATTERNS; TEMPORAL EVOLUTION; TIME EVOLUTIONS; TRANSIENT PROCESS;

CRYSTALS; EMULSIFICATION; FOOD ADDITIVES; FRUCTOSE; GLUCOSE; SPECKLE; TRANSMISSION LINE THEORY;

ICE;

EID: 77953916135     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.04.017     Document Type: Article

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